NUTRITION

SERVINGS

INGREDIENTS

4 oz Chicken breast

0.25 cup Buttermilk

2 tbsp Whole wheat flour

1 tsp Garlic powder

1 tsp Onion powder

0.5 tsp Paprika

0.25 tsp Sea salt

0.25 tsp Black pepper

1 tsp Ghee

1 tsp Arrowroot powder

0.5 cup Unsweetened almond milk

0.25 tsp Dried thyme

PREPARATION

• 1

  Place the chicken breast in a shallow bowl and pour the buttermilk over it, ensuring it is fully coated. Marinate in the refrigerator for at least 30 minutes.

• 2

  In a separate shallow dish, whisk together the whole wheat flour, garlic powder, onion powder, paprika, sea salt, and black pepper.

• 3

  Remove the chicken from the buttermilk, letting any excess drip off, then dredge it in the flour mixture, pressing firmly to create an even crust.

• 4

  Lightly spray the air fryer basket with oil and place the chicken inside. Air fry at 375°F for 12-15 minutes, flipping halfway through, until the exterior is golden brown and the internal temperature reaches 165°F.

• 5

  While the chicken cooks, prepare the gravy by melting the ghee in a small saucepan over medium heat.

• 6

  Whisk the arrowroot powder into the melted ghee and cook for 1 minute to create a smooth paste.

• 7

  Slowly pour in the almond milk while whisking constantly to prevent lumps. Stir in the dried thyme and a pinch of salt and pepper.

• 8

  Continue to simmer the gravy for 2-3 minutes until it has thickened to a creamy consistency.

• 9

  Slice the crispy chicken and plate it immediately, spooning the warm gravy over the top.