NUTRITION

SERVINGS

INGREDIENTS

4.5 oz Chicken breast

3 tbsp Low-fat buttermilk

2 tbsp Whole wheat pastry flour

0.5 tsp Garlic powder

0.5 tsp Onion powder

0.25 tsp Paprika

0.25 tsp Sea salt

0.25 tsp Black pepper

2 tsp Avocado oil

3 tbsp Whole wheat pastry flour

0.5 tsp Baking powder

0.5 tbsp Cold grass-fed butter

2 tbsp Low-fat buttermilk

PREPARATION

• 1

  Preheat your oven to 400°F and line a small baking sheet with parchment paper.

• 2

  In a small mixing bowl, combine 3 tbsp whole wheat pastry flour and baking powder, then cut in the cold grass-fed butter using a fork until the mixture resembles coarse crumbs.

• 3

  Add 2 tbsp buttermilk to the flour mixture and stir gently until just combined; do not overwork the dough.

• 4

  Drop the biscuit dough onto the prepared baking sheet and bake for 12-14 minutes until the top is golden and firm.

• 5

  While the biscuit bakes, pound the chicken breast to an even half-inch thickness and place it in a shallow bowl with 3 tbsp buttermilk to marinate for 10 minutes.

• 6

  In a separate shallow dish, whisk together 2 tbsp whole wheat pastry flour, garlic powder, onion powder, paprika, sea salt, and black pepper.

• 7

  Remove the chicken from the buttermilk, allowing excess to drip off, and dredge it thoroughly in the seasoned flour mixture.

• 8

  Heat the avocado oil in a non-stick skillet over medium heat and pan-fry the chicken for 5-6 minutes per side until the crust is crispy and the internal temperature reaches 165°F.

• 9

  Serve the hot fried chicken alongside the fresh biscuit for a clean-eating take on a classic comfort meal.