Buttermilk Oven-Fried Chicken

Prep Time



Cook Time





Serves Up To




  • 2 cups buttermilk

  • 2 teaspoons salt

  • 1 teaspoon coarse grind pepper

  • 1 teaspoon dried thyme

  • 4 cloves garlic, minced

  • 1 whole cut up frying chicken

  • Almond Coating:

  • 2 cups Blue Diamond Almond Flour

  • 1 teaspoon dried thyme

  • 1 teaspoon coarse grind pepper

  • ½ teaspoon salt

  • 2 eggs

  • Olive oil cooking spray


  1. 1

    Place all Buttermilk Brined Chicken ingredients in a large resealable bag. Seal well and set in a large bowl. Cover and refrigerate for 1 to 2 days.

  2. 2

    Preheat oven to 400°F. Line a baking sheet with foil.

  3. 3

    Remove chicken from brine and shake off excess.

  4. 4

    Stir together almond flour, thyme, pepper and salt in a shallow dish.

  5. 5

    Beat eggs in a separate shallow dish. Dip chicken in eggs, then roll in flour mixture.

  6. 6

    Coat chicken liberally with cooking spray and bake for 35 to 40 minutes or until chicken reaches 165°F on a meat thermometer, coating with cooking spray twice more during cooking.

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Almond Flour

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