NUTRITION

SERVINGS

INGREDIENTS

5 oz chicken breast

0.25 cup buttermilk

2 tbsp almond flour

1 tbsp arrowroot starch

0.5 tsp garlic powder

0.5 tsp onion powder

0.25 tsp sea salt

0.25 tsp black pepper

1 tbsp avocado oil

1 tsp ghee

0.25 cup unsweetened almond milk

1 tsp arrowroot starch

0.13 tsp dried thyme

PREPARATION

• 1

  Place the chicken breast between two sheets of parchment paper and pound to an even half-inch thickness for uniform cooking.

• 2

  Submerge the chicken in the buttermilk in a shallow bowl and let it marinate for at least 15 minutes to tenderize.

• 3

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

• 4

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

• 5

  Heat the avocado oil in a large skillet over medium-high heat and fry the chicken for 5 to 6 minutes per side until the crust is golden brown.

• 6

  Remove the chicken to a warm plate and discard the excess oil while keeping the flavorful browned bits in the skillet.

• 7

  Add the ghee to the skillet over medium heat, then whisk in the almond milk, the remaining teaspoon of arrowroot starch, and the dried thyme.

• 8

  Simmer the gravy for 2 minutes until it reaches a silky consistency, then pour it over the fried chicken and serve immediately.