NUTRITION

SERVINGS

INGREDIENTS

5 oz chicken breast

1 tbsp buttermilk

1.5 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

PREPARATION

• 1

  Slice the chicken breast into even 1-inch thick strips to ensure uniform cooking.

• 2

  Place the chicken in a shallow bowl and pour the buttermilk over it, ensuring every piece is well-coated.

• 3

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

• 4

  Remove each chicken strip from the buttermilk, letting the excess drip off, then dredge thoroughly in the seasoned flour mixture.

• 5

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

• 6

  Carefully place the chicken in the skillet and cook for 4-5 minutes per side until the crust is golden brown and the internal temperature reaches 165°F.

• 7

  Transfer the chicken to a wire rack for one minute to maintain that signature crispiness before serving.