NUTRITION

SERVINGS

INGREDIENTS

5 oz Chicken breast

0.25 cup Buttermilk

2 tbsp Arrowroot starch

1 tbsp Avocado oil

0.25 tsp Sea salt

0.25 tsp Black pepper

0.25 tsp Garlic powder

0.25 tsp Onion powder

0.25 tsp Paprika

1 tsp Ghee

1 tsp Arrowroot starch

0.5 cup Unsweetened almond milk

1 tsp Dried thyme

PREPARATION

• 1

  Place the chicken breast in a bowl and cover with buttermilk; let marinate for at least 20 minutes in the refrigerator.

• 2

  In a shallow dish, combine 2 tablespoons of arrowroot starch, sea salt, black pepper, garlic powder, onion powder, and paprika.

• 3

  Remove the chicken from the buttermilk, letting excess liquid drip off, then dredge thoroughly in the seasoned starch mixture.

• 4

  Lightly coat the chicken with avocado oil and air fry at 375°F for 15-18 minutes, flipping halfway through, until the exterior is golden and crisp.

• 5

  While the chicken cooks, melt the ghee in a small saucepan over medium heat.

• 6

  Whisk in the remaining 1 teaspoon of arrowroot starch to form a smooth paste.

• 7

  Slowly pour in the almond milk while whisking constantly to prevent lumps, then stir in the dried thyme.

• 8

  Simmer the sauce for 3-5 minutes until it reaches a velvety gravy consistency.

• 9

  Serve the crispy chicken immediately, smothered in the warm cream gravy.