NUTRITION

SERVINGS

INGREDIENTS

5 oz Chicken breast

0.25 cup Buttermilk

0.25 cup 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 tbsp Avocado oil

0.5 cup Unsweetened almond milk

1 tsp Arrowroot starch

PREPARATION

• 1

  Place the chicken breast in a bowl and cover with buttermilk, letting it marinate for at least 15 minutes.

• 2

  In a shallow dish, whisk together the almond flour, one tablespoon of arrowroot starch, garlic powder, onion powder, smoked paprika, sea salt, and black pepper.

• 3

  Remove the chicken from the buttermilk, allowing excess to drip off, then dredge thoroughly in the flour mixture until fully coated.

• 4

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

• 5

  Add the chicken to the skillet and cook for 5-7 minutes per side until the crust is crispy and the internal temperature reaches 165 degrees Fahrenheit.

• 6

  Remove the chicken from the pan and set aside to rest.

• 7

  In the same pan, whisk together the almond milk and the remaining teaspoon of arrowroot starch, scraping up any browned bits from the bottom.

• 8

  Simmer the gravy for 2-3 minutes until thickened, then pour over the crispy chicken and serve immediately.