NUTRITION

SERVINGS

INGREDIENTS

5 oz Chicken breast

0.25 cup Low-fat buttermilk

2 tbsp Arrowroot powder

2 tbsp Almond flour

0.5 tsp Garlic powder

0.5 tsp Onion powder

0.25 tsp Paprika

0.25 tsp Sea salt

0.25 tsp Black pepper

1 tbsp Avocado oil

0.25 cup Chicken bone broth

0.25 cup Unsweetened almond milk

1 tsp Arrowroot powder

PREPARATION

• 1

  Slice the chicken breast into even strips and place them in a bowl with the buttermilk to marinate for 15 minutes.

• 2

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

• 3

  Remove each chicken strip from the buttermilk and dredge thoroughly in the flour mixture until fully coated.

• 4

  Lightly coat the air fryer basket with half of the avocado oil and place the chicken inside in a single layer, spraying the tops with the remaining oil.

• 5

  Air fry at 400°F for 12-15 minutes, flipping halfway through until the coating is golden and the chicken is cooked through.

• 6

  While the chicken cooks, whisk together the chicken bone broth, almond milk, and 1 teaspoon of arrowroot powder in a small saucepan over medium heat.

• 7

  Simmer the gravy for 3-5 minutes, whisking constantly until it reaches a velvety consistency.

• 8

  Plate the crispy chicken strips and drizzle the warm gravy over the top before serving.