NUTRITION

SERVINGS

INGREDIENTS

5 oz chicken breast

0.25 cup low-fat buttermilk

0.25 cup whole wheat panko breadcrumbs

0.5 tsp garlic powder

0.5 tsp onion powder

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, allowing it to marinate for at least 20 minutes.

• 2

  In a separate bowl, combine the whole wheat panko, garlic powder, onion powder, sea salt, and black pepper.

• 3

  Remove the chicken from the buttermilk and dredge it through the panko mixture, pressing firmly to ensure the coating adheres to all sides.

• 4

  Preheat your air fryer to 375°F and lightly spray the basket with avocado oil.

• 5

  Place the chicken in the basket and air fry for 12 to 15 minutes, flipping halfway through, until the exterior is golden and the internal temperature reaches 165°F.

• 6

  While the chicken cooks, melt the ghee in a small saucepan over medium heat and whisk in the arrowroot powder to form a paste.

• 7

  Slowly pour in the almond milk while whisking constantly to prevent lumps, then stir in the dried thyme.

• 8

  Simmer the gravy for 2 to 3 minutes until thickened and smooth.

• 9

  Serve the crispy chicken immediately with the warm gravy drizzled over the top.