NUTRITION

SERVINGS

INGREDIENTS

5 oz Chicken breast

0.25 cup Buttermilk

2 tbsp Almond flour

1 tbsp Arrowroot powder

0.5 tsp Smoked paprika

0.5 tsp Garlic powder

0.5 tsp Onion powder

0.25 tsp Sea salt

0.25 tsp Black pepper

1 tbsp Avocado oil

0.5 cup Chicken broth

2 tbsp Whole milk

PREPARATION

• 1

  Slice the chicken breast into even strips and submerge them in a bowl with the buttermilk for at least 20 minutes.

• 2

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

• 3

  Remove each chicken strip from the buttermilk, allowing the excess to drip off, and dredge thoroughly in the seasoned flour mixture.

• 4

  Place the chicken in the air fryer basket, spray evenly with avocado oil, and cook at 400°F for 12-15 minutes until crispy and golden.

• 5

  While the chicken is cooking, combine the chicken broth and whole milk in a small saucepan over medium heat.

• 6

  Whisk the remaining arrowroot powder with a splash of water to create a slurry, then stir it into the saucepan and simmer until the gravy is thick and smooth.

• 7

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