NUTRITION

SERVINGS

INGREDIENTS

5 oz Chicken breast

2 tbsp Buttermilk

2 tbsp Almond flour

1 tbsp Arrowroot starch

0.5 tsp Garlic powder

0.5 tsp Onion powder

0.25 tsp Smoked paprika

0.25 tsp Sea salt

0.25 tsp Black pepper

1 tsp Ghee

0.25 cup Chicken bone broth

1 tbsp Greek yogurt

0.5 tsp Arrowroot starch

PREPARATION

• 1

  Place the chicken breast in a shallow bowl and coat thoroughly with buttermilk; let it marinate for 15 minutes.

• 2

  In a separate bowl, whisk together the almond flour, 1 tablespoon of arrowroot starch, garlic powder, onion powder, smoked paprika, sea salt, and black pepper.

• 3

  Remove the chicken from the buttermilk, letting the excess drip off, then dredge it through the flour mixture until fully coated.

• 4

  Lightly spray the air fryer basket with avocado oil and cook the chicken at 375°F for 12 to 15 minutes, flipping halfway through, until the exterior is golden and crisp.

• 5

  While the chicken cooks, melt the ghee in a small saucepan over medium heat.

• 6

  Whisk the remaining 0.5 teaspoon of arrowroot starch into the chicken bone broth until smooth, then pour it into the saucepan.

• 7

  Simmer the broth until thickened, then remove from heat and whisk in the Greek yogurt to create a creamy gravy.

• 8

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