NUTRITION

SERVINGS

INGREDIENTS

5 oz chicken breast

0.25 cup buttermilk

2 tbsp arrowroot powder

0.5 tsp garlic powder

0.5 tsp onion powder

0.25 tsp sea salt

0.25 tsp black pepper

1 tbsp avocado oil

0.25 cup unsweetened almond milk

1 tsp arrowroot powder

0.13 tsp smoked paprika

0.25 tsp dried thyme

PREPARATION

• 1

  Slice the chicken breast into even cutlets and place them in a bowl with the buttermilk to marinate for 15 minutes.

• 2

  In a shallow dish, combine the 2 tablespoons of arrowroot powder with garlic powder, onion powder, sea salt, black pepper, and smoked paprika.

• 3

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

• 4

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

• 5

  Place the chicken in the skillet and cook for 4 to 5 minutes per side until the coating is golden and the internal temperature reaches 165 degrees.

• 6

  Transfer the chicken to a plate and reduce the skillet heat to medium.

• 7

  Whisk the almond milk, the remaining 1 teaspoon of arrowroot powder, and dried thyme into the pan drippings, stirring constantly until the gravy is thick and bubbly.

• 8

  Serve the crispy chicken immediately topped with the warm, creamy gravy.