NUTRITION

SERVINGS

INGREDIENTS

5 oz Chicken breast

0.25 cup Buttermilk

2 tbsp Arrowroot powder

2 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 tbsp Avocado oil

0.5 cup Unsweetened almond milk

1 tsp Arrowroot powder

0.13 tsp Sea salt

0.13 tsp Black pepper

PREPARATION

• 1

  Place the chicken breast between two sheets of parchment paper and pound to an even half-inch thickness.

• 2

  Submerge the chicken in the buttermilk in a shallow dish and refrigerate for at least 30 minutes.

• 3

  In a separate shallow bowl, whisk together the 2 tablespoons of arrowroot powder, almond flour, garlic powder, onion powder, paprika, salt, and pepper.

• 4

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

• 5

  Heat the avocado oil in a large skillet over medium-high heat until shimmering.

• 6

  Carefully place the chicken in the pan and cook for 5 to 7 minutes per side until the crust is deeply golden and the internal temperature reaches 165 degrees.

• 7

  Remove the chicken to a plate and reduce the skillet heat to medium.

• 8

  Whisk the almond milk and the remaining teaspoon of arrowroot powder into the pan drippings, scraping up any browned bits from the bottom.

• 9

  Simmer the gravy for 2 minutes until thickened, season with the remaining salt and pepper, and pour over the crispy chicken.