NUTRITION

SERVINGS

INGREDIENTS

5 oz Chicken breast

0.25 cup Low-fat buttermilk

2 tbsp Whole wheat flour

0.5 tsp Garlic powder

0.5 tsp Onion powder

0.25 tsp Smoked paprika

0.25 tsp Sea salt

0.25 tsp Black pepper

0.25 tsp Dried thyme

1 tbsp Avocado oil

1 tsp Ghee

1 tsp Whole wheat flour

0.25 cup Unsweetened almond milk

PREPARATION

• 1

  Place the chicken breast in a bowl with the buttermilk and marinate for at least 30 minutes to ensure tenderness.

• 2

  In a separate shallow dish, combine the 2 tablespoons of flour with garlic powder, onion powder, smoked paprika, salt, pepper, and dried thyme.

• 3

  Remove the chicken from the buttermilk and dredge it through the flour mixture, pressing firmly to create a light, even coating.

• 4

  Heat the avocado oil in a large skillet over medium-high heat and sear the chicken for 5-6 minutes per side until the crust is golden and crispy.

• 5

  Transfer the chicken to a plate and reduce the heat to medium, then add the ghee to the same skillet.

• 6

  Whisk the remaining teaspoon of flour into the melted ghee for 1 minute, then slowly pour in the almond milk while whisking constantly until the gravy is smooth and thickened.

• 7

  Serve the crispy chicken immediately with the warm gravy drizzled over the top.