NUTRITION

SERVINGS

INGREDIENTS

5 oz chicken breast

0.25 cup buttermilk

2 tbsp whole wheat flour

0.5 tsp sea salt

0.25 tsp black pepper

0.5 tsp garlic powder

0.5 tsp onion powder

0.25 tsp paprika

1 tbsp avocado oil

0.25 cup low-fat milk

0.5 tbsp whole wheat flour

0.13 tsp dried thyme

PREPARATION

• 1

  Slice the chicken breast into thin cutlets and place them in a bowl with the buttermilk to soak for 20 minutes.

• 2

  In a shallow dish, whisk together 2 tablespoons of flour, sea salt, black pepper, garlic powder, onion powder, and paprika.

• 3

  Remove each chicken cutlet from the buttermilk, letting the excess drip off, and dredge thoroughly in the flour mixture until coated.

• 4

  Heat the avocado oil in a large skillet over medium-high heat. Once hot, add the chicken and fry for 4-5 minutes per side until golden brown and cooked through.

• 5

  Remove the chicken from the pan and set aside on a plate. Lower the heat to medium.

• 6

  Whisk the remaining 0.5 tablespoon of flour into the residual oil in the pan for 1 minute to create a roux.

• 7

  Slowly pour in the milk and dried thyme while whisking constantly. Simmer for 2-3 minutes until the gravy has thickened.

• 8

  Serve the crispy chicken immediately with the warm gravy poured over the top.