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Buttermilk Oven-Fried Chicken

Cook Time:
40 Minutes
Serves Up To:
4 Servings

Nutrition Information

Total Fat46g
Total Carbohydrates29g
Dietary Fiber7g


Buttermilk Brine:

  • 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:

  • 1 teaspoon dried thyme
  • 1 teaspoon coarse grind pepper
  • ½ teaspoon salt
  • 2 eggs
  • Olive oil cooking spray


    Buttermilk Brine

    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.

    Almond Coating

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

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

    3. 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.

    Made with these products:

    One pound bag of Blue Diamond finely sifted almond flour
    Almond Flour