Crispy Buttermilk chicken

Ingredients

• Chicken breast

  Broilers or fryers, meat and skin, raw

  1 lb or 454g

• Chicken thigh

  Broilers or fryers, meat only, raw

  454g

• Chicken drumstick

  Broilers or fryers, meat and skin, cooked, roasted

  454g

• Buttermilk

  Milk, dried

  2 cup or 240g

• Almond flour (1/4 cup)

  1 cup or 400g

• Paprika

  Spices

  1 tsp or 2g

• Pepper

  Spices, white

  1 tsp, ground or 2g

• Thyme

  Fresh

  1 tsp or 0.8g

• Salt

  Table

  1 tsp or 6g

• Oregano

  Spices, dried

  100g

• Garlic powder

  Spices

  100g

• Butter

  Salted

  3 tbsp or 43g

Directions

1. Instructions: Pour buttermilk into a large bowl; add chicken pieces and mix to make sure all pieces are covered with buttermilk. Cover bowl and refrigerate 2-24 hours. Meanwhile, make coating mix. Preheat oven to 375°F. Mix together almond flour and spices. Line a large baking sheet with parchment and pour melted butter or ghee over the surface. Set aside. Place 1 cup of coating mix in a bowl with lid. Remove chicken from buttermilk marinade and shake off excess buttermilk. Drop a few pieces of chicken at a time into the bowl of coating mix, place the lid on, and shake to coat chicken. Place chicken pieces on the prepared baking sheet. Repeat with all of the chicken, adding additional coating mix to bowl if needed. Bake 1 hour or until golden brown and crispy. Brush pieces with additional melted butter several times during baking, if desired. Note: Recipe makes extra coating mix. Store the extra in a tightly covered jar in the refrigerator for several months.

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