NUTRITION

SERVINGS

INGREDIENTS

5.5 oz chicken breast

0.25 cup low-fat buttermilk

2 tbsp whole wheat flour

0.25 tsp sea salt

0.25 tsp black pepper

0.25 tsp garlic powder

0.25 tsp onion powder

0.25 tsp smoked paprika

1 tbsp avocado oil

1 tsp ghee

1 tsp whole wheat flour

0.5 cup unsweetened almond milk

0.25 tsp dried thyme

PREPARATION

• 1

  Slice chicken breast into even strips or keep as a thin cutlet.

• 2

  Place chicken in a bowl with buttermilk and soak for at least 15 minutes.

• 3

  In a shallow dish, whisk together 2 tbsp flour, salt, pepper, garlic powder, onion powder, and paprika.

• 4

  Dredge each piece of chicken in the flour mixture, pressing firmly to adhere.

• 5

  Heat avocado oil in a skillet over medium-high heat.

• 6

  Fry chicken for 4-5 minutes per side until the crust is crispy and the internal temperature reaches 165°F. Remove and set aside.

• 7

  In the same pan, melt ghee and whisk in 1 tsp flour and dried thyme to create a roux.

• 8

  Slowly pour in almond milk, whisking constantly until the gravy thickens and becomes smooth.

• 9

  Season gravy with a pinch of salt and pepper, then pour over the crispy chicken.