NUTRITION

SERVINGS

INGREDIENTS

5.5 oz Chicken breast

0.25 cup Buttermilk

3 tbsp Almond flour

1 tbsp Arrowroot starch

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

PREPARATION

• 1

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

• 2

  Place the chicken in a shallow bowl with the buttermilk, ensuring it is fully submerged, and marinate in the refrigerator for 30 minutes.

• 3

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

• 4

  Remove the chicken from the buttermilk, allowing the excess to drip off, then press firmly into the flour mixture until completely coated on both sides.

• 5

  Heat the avocado oil in a cast-iron skillet over medium-high heat until the oil is shimmering.

• 6

  Carefully add the chicken to the skillet and cook for 5 to 6 minutes per side until the coating is deep golden-brown and the internal temperature reaches 165°F.

• 7

  Transfer the chicken to a wire cooling rack to rest for 3 minutes before serving to maintain the integrity of the crispy crust.