NUTRITION

SERVINGS

INGREDIENTS

5 oz Chicken breast

2 tbsp Buttermilk

1 tbsp Whole wheat flour

0.5 tsp Smoked paprika

0.25 tsp Garlic powder

0.25 tsp Sea salt

0.25 tsp Black pepper

0.5 tbsp Avocado oil

0.25 cup Whole wheat flour

0.5 tsp Baking powder

0.5 tbsp Grass-fed butter

2 tbsp Plain Greek yogurt

PREPARATION

• 1

  Preheat your oven to 400°F and line a small baking sheet with parchment paper.

• 2

  In a small bowl, combine 0.25 cup whole wheat flour, baking powder, and a pinch of sea salt.

• 3

  Cut the cold grass-fed butter into the flour mixture using a fork until it resembles coarse crumbs.

• 4

  Stir in the Greek yogurt until a soft dough forms, then shape into a single thick biscuit and place on the baking sheet.

• 5

  Bake the biscuit for 12-15 minutes until the top is lightly golden and firm to the touch.

• 6

  While the biscuit bakes, pound the chicken breast to an even half-inch thickness and place it in a shallow bowl with the buttermilk to marinate for 10 minutes.

• 7

  In another shallow dish, whisk together 1 tbsp flour, smoked paprika, garlic powder, sea salt, and black pepper.

• 8

  Remove the chicken from the buttermilk, letting the excess drip off, then dredge thoroughly in the seasoned flour mixture.

• 9

  Heat the avocado oil in a non-stick skillet over medium heat.

• 10

  Pan-fry the chicken for 5-6 minutes per side until the exterior is crispy and the internal temperature reaches 165°F.

• 11

  Serve the hot fried chicken immediately alongside the fresh whole wheat biscuit.