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Recipe: Grain-Free Crispy Buttermilk Baked Chicken

This is truly some finger-lickin' good chicken and makes far less mess than fried chicken.


  • 4-5 lbs. chicken, cut up
  • 2 cups cultured buttermilk
  • 1-1/2 cups blanched almond flour
  • 1 tsp. paprika
  • 1 tsp. freshly ground pepper
  • 1 tsp. thyme (ground or rubbed)
  • 1-1/2 tsp. Celtic sea salt
  • 1/2 tsp. crushed dried oregano
  • 1/2 tsp. granulated garlic powder
  • 1/4 butter or ghee, melted


  1. 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.
  2. Preheat oven to 375°F.
  3. Mix together almond flour and spices. Line a large baking sheet with parchment and pour melted butter or ghee over the surface. Set aside.
  4. 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.
  5. Repeat with all of the chicken, adding additional coating mix to bowl if needed.
  6. Bake 1 hour or until golden brown and crispy.
  7. 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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