Name: Buttermilk Fried Chicken with Creamy Gravy
Prep time: 10 min
Cook time: 30 min
Total time: 40 min
Yield: 1 serving
Ingredients: 5 oz chicken breast; 0.25 cup buttermilk; 2 tbsp almond flour; 1 tbsp arrowroot starch; 0.25 tsp garlic powder; 0.25 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; 1 tsp arrowroot starch; 0.5 tsp fresh thyme

Buttermilk Fried Chicken with Creamy Gravy

This is an example of a meal that Solin would create to include in your personalized meal plan.

YOUR SOLIN GENERATED RECIPE

Buttermilk Fried Chicken with Creamy Gravy

Pan-seared chicken breast coated in a crisp almond-arrowroot crust and drizzled with a velvety, savory herb gravy.

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NUTRITION

Protein

49.6g

Fat

33.7g

Carbs

18.6g

SERVINGS

1 serving

INGREDIENTS

5 oz chicken breast

0.25 cup buttermilk

2 tbsp almond flour

1 tbsp arrowroot starch

0.25 tsp garlic powder

0.25 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

1 tsp arrowroot starch

0.5 tsp fresh thyme

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PREPARATION

1
Place the chicken breast in a bowl with buttermilk and soak for 10 minutes to tenderize.
2
In a shallow dish, whisk together almond flour, 1 tablespoon arrowroot, garlic powder, onion powder, paprika, salt, and pepper.
3
Dredge the soaked chicken in the flour mixture, pressing firmly to ensure a thick, even coating on all sides.
4
Heat avocado oil in a skillet over medium heat and fry the chicken for 5-6 minutes per side until golden brown and cooked through.
5
Remove the chicken from the pan and set aside; wipe the pan clean and melt ghee over low heat.
6
Whisk the remaining teaspoon of arrowroot into the almond milk, pour into the pan with thyme, and simmer until the gravy is thick and creamy.
7
Serve the chicken immediately with the warm gravy poured over the top.