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
- 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.
Ready to Learn More?
- 30-Minute Skillet Stroganoff
- Italian Sausage, Spinach, and Ricotta Squares
- Individual Goat Cheese Soufflés with Gluten-free Option
- Buttermilk Expert Advice Articles
- Buttermilk Starter FAQ
- Three Ways to Make Cultured Buttermilk