NUTRITION

SERVINGS

INGREDIENTS

5 oz chicken breast

0.25 cup buttermilk

3 tbsp whole wheat flour

0.5 tsp smoked paprika

0.5 tsp garlic powder

0.5 tsp onion powder

0.25 tsp sea salt

0.25 tsp black pepper

1 tbsp avocado oil

0.5 cup unsweetened almond milk

1 tsp whole wheat flour

PREPARATION

• 1

  Pound the chicken breast to an even half-inch thickness to ensure even cooking.

• 2

  Place the chicken in a shallow bowl and pour the buttermilk over it, letting it marinate for at least 15 minutes.

• 3

  In a separate wide dish, whisk together the 3 tablespoons of flour, smoked paprika, garlic powder, onion powder, sea salt, and black pepper.

• 4

  Remove the chicken from the buttermilk, letting the excess drip off, then dredge thoroughly in the seasoned flour mixture.

• 5

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

• 6

  Add the chicken to the pan and cook for 5-6 minutes per side until the coating is golden brown and the internal temperature reaches 165 degrees Fahrenheit.

• 7

  Remove the chicken from the pan and set aside on a plate.

• 8

  To the same pan, whisk the remaining teaspoon of flour into the residual oil for 1 minute, then slowly pour in the almond milk.

• 9

  Simmer the gravy until thickened, scraping up any browned bits from the pan, then pour over the crispy chicken to serve.