NUTRITION

SERVINGS

INGREDIENTS

4.75 oz chicken breast

0.25 cup buttermilk

2 tbsp almond flour

1 tbsp arrowroot powder

0.5 tsp garlic powder

0.5 tsp onion powder

0.25 tsp sea salt

0.25 tsp black pepper

1 tsp ghee

0.5 cup chicken bone broth

1 tbsp whole milk

1 tsp fresh parsley

PREPARATION

• 1

  Slice the chicken breast into thick strips and soak them in the buttermilk for at least 20 minutes to tenderize.

• 2

  In a shallow dish, whisk together the almond flour, half of the arrowroot powder, garlic powder, onion powder, sea salt, and black pepper.

• 3

  Remove the chicken from the buttermilk, allowing the excess to drip off, and dredge each piece in the seasoned flour mixture until fully coated.

• 4

  Arrange the chicken in a single layer in the air fryer basket and cook at 375°F for 12 to 15 minutes, flipping halfway, until the coating is golden and crispy.

• 5

  In a small saucepan over medium heat, melt the ghee and whisk in the remaining arrowroot powder for one minute to create a roux.

• 6

  Gradually whisk in the chicken bone broth and milk, simmering until the gravy thickens, then stir in the fresh parsley and serve over the chicken.