NUTRITION

SERVINGS

INGREDIENTS

5 oz chicken breast

0.25 cup buttermilk

2 tbsp almond flour

1 tbsp arrowroot starch

0.5 tsp garlic powder

0.5 tsp onion powder

0.25 tsp sea salt

0.25 tsp black pepper

0.25 tsp paprika

1 tsp ghee

0.5 cup chicken bone broth

1 tsp arrowroot starch

1 tbsp fresh parsley

PREPARATION

• 1

  Place the chicken breast in a bowl with buttermilk and marinate for 20 minutes to tenderize the meat.

• 2

  Combine almond flour, one tablespoon of arrowroot starch, garlic powder, onion powder, salt, pepper, and paprika in a shallow dish.

• 3

  Remove chicken from the buttermilk and dredge in the flour mixture, pressing firmly to create a thick crust on all sides.

• 4

  Lightly mist the chicken with avocado oil and air fry at 375°F for 15 minutes or bake at 400°F until the internal temperature reaches 165°F.

• 5

  While the chicken cooks, melt ghee in a small saucepan over medium heat, then whisk in the remaining teaspoon of arrowroot starch.

• 6

  Slowly pour in the bone broth while whisking constantly until the gravy becomes velvety and thick.

• 7

  Serve the crispy chicken sliced with the warm gravy poured over the top and garnished with fresh parsley.