NUTRITION

SERVINGS

INGREDIENTS

5 oz Chicken breast

0.25 cup Buttermilk

2 tbsp Almond flour

0.5 tsp Smoked paprika

0.25 tsp Garlic powder

0.25 tsp Onion powder

0.25 tsp Sea salt

0.25 tsp Black pepper

1 tbsp Avocado oil

1 tbsp Dijon mustard

1 tsp Honey

1 tsp Apple cider vinegar

PREPARATION

• 1

  Slice the chicken breast into even 1-inch thick strips.

• 2

  Place the chicken in a bowl with the buttermilk and let marinate for at least 15 minutes.

• 3

  In a shallow dish, combine the almond flour, smoked paprika, garlic powder, onion powder, sea salt, and black pepper.

• 4

  Remove each chicken strip from the buttermilk, allowing excess to drip off, and dredge thoroughly in the almond flour mixture.

• 5

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

• 6

  Add the chicken to the skillet and cook for 4-5 minutes per side until the coating is golden brown and the internal temperature reaches 165°F.

• 7

  In a small ramekin, whisk together the Dijon mustard, honey, and apple cider vinegar until smooth.

• 8

  Serve the hot, crispy chicken strips immediately with the honey-mustard dipping sauce.