Name: Air-Fried Buttermilk Chicken with Creamy Gravy
Prep time: 15 min
Cook time: 15 min
Total time: 30 min
Yield: 1 serving
Ingredients: 5 oz Chicken breast; 0.25 cup Low-fat buttermilk; 2 tbsp Almond flour; 1 tbsp Arrowroot powder; 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 tbsp Avocado oil; 0.5 cup Chicken bone broth; 1 tbsp Heavy cream; 1 tsp Fresh thyme

Instructions

Prep 15 min · Cook 15 min

Place the chicken breast in a shallow bowl and pour the buttermilk over it, letting it marinate for 10 minutes to tenderize.
In a separate wide dish, whisk together the almond flour, arrowroot powder, garlic powder, onion powder, smoked paprika, sea salt, and black pepper.
Remove the chicken from the buttermilk, letting any excess liquid drip off, then dredge thoroughly in the flour mixture until completely coated.
Mist the air fryer basket with avocado oil, place the chicken inside, and spray the top of the chicken generously with the remaining avocado oil.
Air fry at 375°F for 12 to 15 minutes, flipping halfway through, until the coating is golden brown and the internal temperature reaches 165°F.
While the chicken rests, whisk the chicken bone broth and heavy cream in a small saucepan over medium heat with the fresh thyme.
Simmer the gravy for 5 minutes until it reduces and thickens into a velvety consistency, then pour it over the crispy chicken before serving.

Nutrition

Ingredients

Instructions

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