NUTRITION

SERVINGS

INGREDIENTS

5 oz Chicken breast

0.25 cup Low-fat buttermilk

2 tbsp Whole wheat flour

1 tbsp Almond 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 tsp Avocado oil

1 tsp Ghee

1 tbsp Whole wheat flour

0.5 cup Low-sodium chicken broth

1 tsp Fresh thyme

PREPARATION

• 1

  Slice the chicken breast into even strips and place them in a bowl with the buttermilk to marinate for 30 minutes.

• 2

  In a separate shallow dish, whisk together 2 tablespoons of whole wheat flour, almond flour, garlic powder, onion powder, smoked paprika, sea salt, and black pepper.

• 3

  Remove each chicken strip from the buttermilk, letting the excess drip off, and dredge thoroughly in the flour mixture, pressing to ensure a thick coating.

• 4

  Lightly spray or brush the chicken with avocado oil and place in the air fryer basket at 375°F for 12 to 15 minutes, flipping halfway through until crispy.

• 5

  While the chicken cooks, melt the ghee in a small saucepan over medium heat, then whisk in the remaining tablespoon of whole wheat flour for one minute.

• 6

  Slowly pour in the chicken broth while whisking constantly until the gravy thickens into a smooth consistency.

• 7

  Stir the fresh thyme into the gravy and serve immediately over the hot, crispy chicken strips.