NUTRITION

SERVINGS

INGREDIENTS

5 oz chicken breast

0.25 cup low-fat buttermilk

2 tbsp almond flour

1 tbsp arrowroot powder

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

0.5 cup chicken bone broth

1 tbsp unsweetened almond milk

1 tsp fresh parsley

1 tsp olive oil

PREPARATION

• 1

  Preheat your air fryer to 400°F and lightly coat the basket with the olive oil.

• 2

  Place the buttermilk in a shallow bowl and soak the chicken breast for 5 minutes.

• 3

  In a separate bowl, whisk together the almond flour, half of the arrowroot powder, garlic powder, onion powder, paprika, salt, and pepper.

• 4

  Dredge the soaked chicken in the flour mixture, pressing firmly to ensure a thick, even coating.

• 5

  Place the chicken in the air fryer and cook for 12-15 minutes, flipping halfway through, until 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 arrowroot powder for 1 minute, then slowly pour in the bone broth and almond milk while whisking constantly.

• 8

  Simmer the gravy for 3-5 minutes until it thickens into a silky consistency, then stir in the fresh parsley.

• 9

  Serve the crispy chicken immediately, generously topped with the warm, creamy gravy.