Name: Buttermilk Fried Chicken with Creamy Gravy
Prep time: 10 min
Cook time: 30 min
Total time: 40 min
Yield: 1 serving
Ingredients: 4.25 oz chicken breast; 0.25 cup low-fat buttermilk; 2 tbsp almond flour; 1 tbsp arrowroot starch; 0.5 tsp garlic powder; 0.5 tsp onion powder; 0.25 tsp smoked paprika; 0.25 tsp sea salt; 0.25 tsp black pepper; 1 tsp avocado oil; 0.5 cup unsweetened almond milk; 1 tsp arrowroot starch; 0.25 tsp dried thyme

Nutrition

Per serving

400 calories

Protein: 50g; 47% of calories
Carbs: 20g; 19% of calories
Fat: 16g; 34% of calories

Instructions

Prep 10 min · Cook 30 min

Submerge the chicken breast in buttermilk and let marinate for at least 20 minutes to tenderize.
Whisk together the almond flour, one tablespoon of arrowroot, garlic powder, onion powder, paprika, salt, and pepper in a shallow bowl.
Remove the chicken from the buttermilk, letting excess drip off, then dredge thoroughly in the flour mixture.
Lightly coat the chicken with avocado oil and air-fry at 375°F for 15 minutes until the exterior is golden and crunchy.
Whisk the almond milk, remaining arrowroot, and thyme in a small saucepan over medium heat until the sauce thickens into a creamy gravy.
Plate the crispy chicken and pour the warm gravy over the top before serving.

Nutrition

Ingredients

Instructions

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