NUTRITION

SERVINGS

INGREDIENTS

5 oz Chicken breast

0.25 cup Buttermilk

0.25 cup Whole wheat flour

1 tsp Garlic powder

1 tsp Onion powder

0.5 tsp Smoked paprika

0.25 tsp Sea salt

0.25 tsp Black pepper

1 tbsp Avocado oil

0.5 cup Chicken bone broth

1 tsp Arrowroot powder

1 tbsp Plain Greek yogurt

PREPARATION

• 1

  Slice the chicken breast into even strips and place them in a bowl with the buttermilk to marinate for 30 minutes.

• 2

  In a separate shallow dish, whisk together the whole wheat flour, garlic powder, onion powder, smoked paprika, sea salt, and black pepper.

• 3

  Remove each chicken strip from the buttermilk, letting the excess drip off, and dredge thoroughly in the flour mixture until well coated.

• 4

  Heat the avocado oil in a large skillet over medium heat and fry the chicken for 4 to 5 minutes per side until the exterior is golden and the internal temperature reaches 165 degrees.

• 5

  Transfer the cooked chicken to a plate and keep warm.

• 6

  In the same skillet, whisk the chicken bone broth and arrowroot powder together, scraping up any browned bits from the bottom of the pan.

• 7

  Simmer the sauce for 2 minutes until thickened, then whisk in the Greek yogurt until smooth and creamy.

• 8

  Serve the crispy chicken immediately with the gravy drizzled over the top.