NUTRITION

SERVINGS

INGREDIENTS

4.5 oz Chicken breast

2 tbsp Buttermilk

2 tbsp Almond flour

1 tbsp Arrowroot starch

0.25 tsp Sea salt

0.25 tsp Black pepper

0.25 tsp Garlic powder

0.25 tsp Smoked paprika

1 tbsp Avocado oil

1 small Whole-wheat biscuit

PREPARATION

• 1

  Slice the chicken breast into even strips or medallions to ensure even cooking.

• 2

  Place the chicken in a small bowl and pour the buttermilk over it, stirring to coat every piece.

• 3

  Let the chicken marinate for at least 10 minutes to tenderize the meat.

• 4

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

• 5

  Lift each piece of chicken from the buttermilk, letting the excess liquid drip off, and dredge it thoroughly in the seasoned flour mixture.

• 6

  Heat the avocado oil in a large non-stick skillet over medium heat until shimmering.

• 7

  Carefully place the breaded chicken in the skillet and cook for 4 to 5 minutes per side until the crust is golden brown and the internal temperature reaches 165 degrees Fahrenheit.

• 8

  While the chicken finishes, lightly warm the whole-wheat biscuit in a toaster oven until the edges are slightly crisp.

• 9

  Transfer the crispy chicken to a plate lined with a paper towel for a moment to drain any excess oil.

• 10

  Serve the hot fried chicken immediately with the warm biscuit on the side.