Name: Buttermilk Fried Chicken with Coleslaw
Prep time: 15 min
Cook time: 10 min
Total time: 25 min
Yield: 1 serving
Ingredients: 6 oz raw chicken breast; 0.25 cup buttermilk; 2 tbsp almond flour; 1 tbsp arrowroot starch; 0.25 tsp garlic powder; 0.25 tsp onion powder; 0.25 tsp paprika; 0.25 tsp sea salt; 0.25 tsp black pepper; 1 tbsp avocado oil; 1 cup raw shredded cabbage; 1 tbsp nonfat Greek yogurt; 0.5 tbsp apple cider vinegar; 0.5 tsp honey

Nutrition

Per serving

460 calories

Protein: 46g; 40% of calories
Carbs: 22g; 19% of calories
Fat: 21g; 41% of calories

Instructions

Prep 15 min · Cook 10 min

Slice the raw chicken breast into even strips.
Submerge chicken in buttermilk in a bowl and let soak for 10 minutes.
In a separate shallow dish, whisk together almond flour, arrowroot starch, garlic powder, onion powder, paprika, sea salt, and black pepper.
Remove chicken from buttermilk, letting excess drip off, then dredge thoroughly in the flour mixture.
Heat avocado oil in a large skillet over medium-high heat.
Place chicken in the hot skillet and cook for 4-5 minutes per side until the coating is golden-brown and the internal temperature reaches 165°F.
While chicken cooks, whisk together Greek yogurt, apple cider vinegar, and honey in a medium bowl.
Toss shredded cabbage into the yogurt mixture until evenly coated.
Serve the crispy chicken immediately alongside the fresh coleslaw.

Nutrition

Ingredients

Instructions

Get a whole week of meals like this, planned for you

More dinner recipes