NUTRITION

SERVINGS

INGREDIENTS

5 oz chicken breast

0.25 cup buttermilk

3 tbsp almond flour

1 tbsp arrowroot powder

1 tbsp avocado oil

0.5 tsp smoked paprika

0.5 tsp garlic powder

0.25 tsp sea salt

0.25 tsp black pepper

PREPARATION

• 1

  Slice the chicken breast into even strips or medallions to ensure quick and uniform cooking.

• 2

  Place the chicken in a shallow bowl and pour the buttermilk over it, ensuring every piece is submerged, and let it marinate for at least 15 minutes.

• 3

  In a separate wide dish, whisk together the almond flour, arrowroot powder, smoked paprika, garlic powder, sea salt, and black pepper.

• 4

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

• 5

  Heat the avocado oil in a large non-stick skillet over medium-high heat until it shimmers.

• 6

  Carefully place the chicken in the hot skillet and cook for 4-5 minutes per side until the crust is deeply golden and the internal temperature reaches 165 degrees Fahrenheit.

• 7

  Transfer the chicken to a wire rack for one minute to maintain the crispiness before serving warm.