Buttermilk Oven-Fried Chicken
Cook Time:
40
Minutes
Difficulty:
Easy
Serves Up To:
4
Servings
Nutrition Information
| Total Fat | 46g |
|---|---|
| Cholesterol | 180mg |
| Sodium | 1710mg |
| Total Carbohydrates | 29g |
|---|---|
| Dietary Fiber | 7g |
| Sugars | 8g |
| Protein | 89g |
Ingredients
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
Directions
- 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
Preheat oven to 400°F. Line a baking sheet with foil.
- 3
Remove chicken from brine and shake off excess.
- 4
Stir together almond flour, thyme, pepper and salt in a shallow dish.
- 5
Beat eggs in a separate shallow dish. Dip chicken in eggs, then roll in flour mixture.
- 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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