NUTRITION

SERVINGS

INGREDIENTS

5 oz chicken breast

0.25 cup low-fat buttermilk

2 tbsp almond flour

2 tbsp arrowroot starch

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

0.5 cup chicken bone broth

1 tsp fresh thyme

PREPARATION

• 1

  Place the chicken breast in a shallow bowl and pour the buttermilk over it, ensuring it is fully coated.

• 2

  In a separate wide dish, whisk together the almond flour, arrowroot starch, garlic powder, onion powder, smoked paprika, sea salt, and black pepper.

• 3

  Remove the chicken from the buttermilk, letting the excess drip off, then dredge it thoroughly in the flour mixture until evenly coated.

• 4

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

• 5

  Carefully place the chicken in the skillet and cook for 5-7 minutes per side until the crust is golden brown and the internal temperature reaches 165°F.

• 6

  Remove the chicken from the pan and set aside to rest.

• 7

  In the same pan, whisk the chicken bone broth into the remaining drippings, scraping up any browned bits from the bottom.

• 8

  Simmer the sauce for 3-4 minutes until thickened into a velvety gravy, then stir in the fresh thyme.

• 9

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