NUTRITION

SERVINGS

INGREDIENTS

5 oz chicken breast

0.25 cup low-fat buttermilk

2 tbsp whole wheat flour

1 tbsp cornstarch

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

1 tbsp avocado oil

0.25 cup unsweetened almond milk

1 tsp arrowroot powder

1 tsp fresh parsley

PREPARATION

• 1

  Place chicken breast between two sheets of parchment paper and pound to an even half-inch thickness for uniform cooking.

• 2

  Submerge the chicken in buttermilk and refrigerate for at least 30 minutes to tenderize the meat.

• 3

  In a shallow dish, whisk together the whole wheat flour, cornstarch, garlic powder, onion powder, paprika, salt, and pepper.

• 4

  Remove the chicken from the buttermilk and dredge thoroughly in the flour mixture, pressing the coating firmly onto the surface.

• 5

  Heat avocado oil in a large skillet over medium-high heat until shimmering.

• 6

  Carefully place the chicken in the skillet and fry for 5 to 6 minutes per side until the exterior is golden and the internal temperature reaches 165 degrees.

• 7

  Transfer the chicken to a warm plate and lower the skillet heat to medium.

• 8

  Whisk the arrowroot powder into the almond milk until smooth, then pour the mixture into the skillet to deglaze the pan.

• 9

  Simmer the gravy for 2 minutes while whisking constantly until it reaches a velvety consistency, then stir in the fresh parsley.

• 10

  Drizzle the warm gravy over the crispy chicken and serve immediately.