Name: Crispy Buttermilk Fried Chicken with Creamy Gravy
Prep time: 10 min
Cook time: 30 min
Total time: 40 min
Yield: 1 serving
Ingredients: 4 oz chicken breast; 0.25 cup buttermilk; 2 tbsp almond flour; 1 tbsp arrowroot powder; 0.5 tsp smoked paprika; 0.25 tsp garlic powder; 0.25 tsp onion powder; 0.25 tsp sea salt; 0.25 tsp black pepper; 1 tbsp avocado oil; 0.5 cup chicken bone broth; 1 tbsp unsweetened almond milk

Crispy Buttermilk Fried Chicken with Creamy Gravy

This is an example of a meal that Solin would create to include in your personalized meal plan.

YOUR SOLIN GENERATED RECIPE

Crispy Buttermilk Fried Chicken with Creamy Gravy

Tender chicken breast soaked in buttermilk and pan-seared to a golden-brown crunch, topped with a velvety herb-infused gravy.

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NUTRITION

Protein

46.2g

Fat

21.0g

Carbs

18.2g

SERVINGS

1 serving

INGREDIENTS

4 oz chicken breast

0.25 cup buttermilk

2 tbsp almond flour

1 tbsp arrowroot powder

0.5 tsp smoked paprika

0.25 tsp garlic powder

0.25 tsp onion powder

0.25 tsp sea salt

0.25 tsp black pepper

1 tbsp avocado oil

0.5 cup chicken bone broth

1 tbsp unsweetened almond milk

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PREPARATION

1
Place the chicken breast in a shallow bowl with the buttermilk and let it marinate for at least 20 minutes in the refrigerator.
2
In a separate wide dish, whisk together the almond flour, arrowroot powder, smoked paprika, garlic powder, onion powder, sea salt, and black pepper.
3
Remove the chicken from the buttermilk and dredge it thoroughly in the flour mixture, pressing firmly to ensure the coating adheres well.
4
Heat the avocado oil in a large skillet over medium heat and pan-fry the chicken for 5-6 minutes per side until the exterior is golden and the center is cooked through.
5
Remove the chicken from the pan and set aside to rest; immediately whisk the chicken bone broth and almond milk into the remaining pan drippings.
6
Simmer the liquid for 3-4 minutes, whisking constantly until it reduces into a thick, creamy gravy, then pour it over the crispy chicken before serving.