NUTRITION

SERVINGS

INGREDIENTS

5 oz Chicken breast

0.25 cup Low-fat buttermilk

0.25 cup Whole wheat 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

PREPARATION

• 1

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

• 2

  Submerge the chicken in buttermilk in a shallow bowl and let it marinate for at least 30 minutes in the refrigerator.

• 3

  In a separate shallow dish, whisk together the whole wheat flour, 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 dredge it thoroughly in the seasoned flour mixture, pressing to adhere.

• 5

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

• 6

  Carefully place the chicken in the skillet and cook for 5-6 minutes per side until the crust is deeply golden and the internal temperature reaches 165°F.

• 7

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