NUTRITION

SERVINGS

INGREDIENTS

5 oz chicken breast

0.25 cup buttermilk

2 tbsp almond flour

1 tbsp arrowroot powder

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

1 tsp ghee

0.25 cup unsweetened almond milk

PREPARATION

• 1

  Slice the chicken breast into even strips or cutlets for uniform cooking.

• 2

  Place the chicken in a shallow bowl and cover with buttermilk, allowing it to marinate for at least 15 minutes.

• 3

  In a separate bowl, whisk together the almond flour, half of the arrowroot powder, garlic powder, onion powder, smoked paprika, sea salt, and black pepper.

• 4

  Remove each chicken piece from the buttermilk and dredge thoroughly in the flour mixture, pressing down to ensure a thick coating.

• 5

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

• 6

  Add the chicken to the skillet and cook for 4-5 minutes per side until the exterior is golden brown and the internal temperature reaches 165 degrees Fahrenheit.

• 7

  Remove the chicken from the pan and set aside on a plate.

• 8

  Lower the heat to medium and add the ghee to the same skillet, whisking in the remaining arrowroot powder to form a paste.

• 9

  Slowly whisk in the almond milk, scraping up any browned bits from the bottom of the pan until the gravy is smooth and thickened.

• 10

  Serve the crispy chicken immediately topped with the warm gravy.