NUTRITION

SERVINGS

INGREDIENTS

5.5 oz Boneless skinless chicken breast

0.25 cup Low-fat buttermilk

0.25 cup 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

PREPARATION

• 1

  Slice the chicken breast into even strips or thin cutlets to ensure even cooking.

• 2

  Place the chicken in a bowl and pour the buttermilk over it, ensuring every piece is submerged, and marinate for at least 30 minutes in the refrigerator.

• 3

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

• 4

  Remove each piece of chicken from the buttermilk, allowing the excess to drip off, then dredge thoroughly in the seasoned flour mixture until well-coated.

• 5

  Heat the avocado oil in a large cast-iron or heavy-bottomed skillet over medium-high heat until shimmering.

• 6

  Carefully place the chicken pieces in the hot oil and fry for 4 to 5 minutes per side until the crust is a deep golden brown and the internal temperature reaches 165°F.

• 7

  Transfer the chicken to a wire cooling rack set over a paper towel to drain excess oil while maintaining its crispiness before serving.