- Almond Flour
- Cook Time
- 20 Minutes
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.
Preheat oven to 400°F. Line a baking sheet with foil.
Remove chicken from brine and shake off excess.
Stir together almond flour, thyme, pepper and salt in a shallow dish.
Beat eggs in a separate shallow dish. Dip chicken in eggs, then roll in flour mixture.
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.