NUTRITION

SERVINGS

INGREDIENTS

6 oz chicken breast

0.25 cup buttermilk

1 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

0.5 tbsp avocado oil

0.25 cup unsweetened almond milk

1 tsp arrowroot powder

0.25 tsp dried thyme

PREPARATION

• 1

  Slice the chicken breast into even-sized cutlets and place them in a bowl with the buttermilk to soak for 20 minutes.

• 2

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

• 3

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

• 4

  Heat the avocado oil in a large skillet over medium heat and fry the chicken for 4-5 minutes per side until the coating is golden and the chicken is cooked through.

• 5

  Transfer the chicken to a plate; in the same skillet, whisk the almond milk, the remaining teaspoon of arrowroot powder, and dried thyme until the sauce bubbles and thickens into a gravy.

• 6

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