NUTRITION

SERVINGS

INGREDIENTS

5 oz chicken breast

0.25 cup low-fat buttermilk

2 tbsp whole wheat flour

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

1 tsp ghee

1 tsp whole wheat flour

0.25 cup unsweetened almond milk

1 pinch dried thyme

PREPARATION

• 1

  Place the chicken breast in a bowl and cover with buttermilk, marinating for at least 30 minutes in the refrigerator.

• 2

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

• 3

  Remove the chicken from the buttermilk, letting the excess drip off, and dredge thoroughly in the seasoned flour mixture.

• 4

  Lightly spray or brush the chicken with avocado oil and place in the air fryer basket.

• 5

  Air-fry at 375°F for 12-15 minutes, flipping halfway through, until the exterior is golden and the internal temperature reaches 165°F.

• 6

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

• 7

  Whisk in the remaining teaspoon of flour and cook for 1 minute to create a roux.

• 8

  Slowly pour in the almond milk while whisking constantly, adding the dried thyme, and simmer until the gravy is thick and smooth.

• 9

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