NUTRITION

SERVINGS

INGREDIENTS

4 oz Chicken breast

0.25 cup Buttermilk

1 tbsp Almond flour

1 tbsp Arrowroot powder

0.5 tsp Smoked paprika

0.25 tsp Garlic powder

0.25 tsp Sea salt

0.25 tsp Black pepper

0.25 tbsp Avocado oil

1 tbsp Dijon mustard

0.5 tsp Raw honey

PREPARATION

• 1

  Slice the chicken breast into even strips and submerge them in the buttermilk for at least 20 minutes to tenderize.

• 2

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

• 3

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

• 4

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

• 5

  Carefully place the chicken in the pan and cook for 4-5 minutes per side until the crust is golden brown and the chicken is cooked through.

• 6

  In a small bowl, whisk the Dijon mustard and raw honey together until the sauce is smooth and emulsified.

• 7

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