NUTRITION

SERVINGS

INGREDIENTS

5 oz Chicken breast

0.25 cup Low-fat buttermilk

2 tbsp Almond flour

1 tbsp Arrowroot powder

0.5 tsp Garlic powder

0.5 tsp Onion powder

0.25 tsp Sea salt

0.25 tsp Black pepper

2 tsp Avocado oil

1 tbsp Dijon mustard

1 tsp Raw honey

1 tsp Apple cider vinegar

PREPARATION

• 1

  Slice the chicken breast into even strips or tenders.

• 2

  Place the chicken in a bowl with the buttermilk and marinate for at least 20 minutes in the refrigerator.

• 3

  In a shallow dish, whisk together the almond flour, arrowroot powder, garlic powder, onion powder, sea salt, and black pepper.

• 4

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

• 5

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

• 6

  Place the chicken in the skillet and cook for 4 to 5 minutes per side until the coating is golden brown and the chicken is cooked through.

• 7

  While the chicken cooks, whisk together the Dijon mustard, raw honey, and apple cider vinegar in a small ramekin.

• 8

  Serve the crispy chicken immediately with the honey mustard sauce on the side for dipping.