NUTRITION

SERVINGS

INGREDIENTS

5 oz chicken breast

0.25 cup buttermilk

2 tbsp whole wheat flour

0.25 tsp garlic powder

0.25 tsp onion powder

0.25 tsp paprika

0.25 tsp sea salt

0.25 tsp black pepper

1 tbsp avocado oil

1 tsp ghee

1 tsp whole wheat flour

0.25 cup unsweetened almond milk

0.13 tsp dried thyme

PREPARATION

• 1

  Place the chicken breast in a shallow dish and pour the buttermilk over it, ensuring it is fully submerged. Let it marinate for at least 30 minutes in the refrigerator.

• 2

  In a small bowl, whisk together the 2 tablespoons of whole wheat flour, garlic powder, onion powder, paprika, sea salt, and black pepper.

• 3

  Remove the chicken from the buttermilk, allowing any excess to drip off, then dredge it thoroughly in the flour mixture, pressing firmly so the coating adheres.

• 4

  Heat the avocado oil in a medium skillet over medium-high heat. Once hot, add the chicken and cook for 5-6 minutes per side until the exterior is golden brown and the internal temperature reaches 165°F.

• 5

  Remove the chicken from the skillet and set aside on a plate. Wipe out any burnt bits from the pan but keep the remaining oil if clean.

• 6

  Lower the heat to medium and melt the ghee in the skillet. Whisk in the remaining 1 teaspoon of flour and cook for 1 minute to create a roux.

• 7

  Slowly pour in the almond milk while whisking constantly to prevent lumps. Stir in the dried thyme and simmer until the gravy has thickened to your liking.

• 8

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