Prep Time: 30 minutes
Chill Time: 1–2 days
Cook Time: 35–40 minutes
Makes: 4 servings
Ingredients
Buttermilk Brined Chicken:
- 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
- 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.