This is truly some finger lickin' good chicken and makes far less mess than fried chicken.
4 to 5 pounds chicken, cut up
2 cups cultured buttermilk
Pour buttermilk into a large bowl; add chicken pieces and mix to make sure all pieces are covered with buttermilk. Cover bowl and refrigerate for 2 to 24 hours. Meanwhile, make coating mix.
Note: this makes more coating mix than you will probably need. You can store the extra in a tightly covered jar in the refrigerator for several months.
Coating Mix Ingredients
1-1/2 cups blanched almond flour
1 teaspoon paprika
1 teaspoon freshly ground pepper
1 teaspoon thyme (ground or rubbed)
1-1/2 teaspoons Celtic sea salt
1/2 teaspoon crushed dried oregano
1/2 teaspoon granulated garlic powder
Mix together almond flour and spices. Preheat oven to 375°F. Line a large baking sheet with parchment and pour 1/4 cup melted butter or ghee over the surface. Set aside.
Place 1 cup of coating mix in a bowl with a 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. (Alternately, use a zippered plastic bag instead of a bowl.) Bake for 1 hour or until golden brown and crispy.
Brush pieces with additional melted butter several times during baking, if desired.
Note: You can use sprouted brown rice flour or sprouted wheat flour in place of the almond meal for a non-grain-free version.