Ingredients:

  • 1 lb (450g) boneless, skinless chicken thighs (or breasts, cut into even pieces)
  • 1 cup (240ml) buttermilk (or a mixture of 1 cup unsweetened almond milk + 1 tbsp lemon juice)
  • 1 tbsp hot sauce (e.g., Frank's RedHot)
  • 1 tsp paprika
  • 1/2 tsp garlic powder
  • 1/2 tsp onion powder
  • 1/2 tsp salt
  • 1/4 tsp black pepper
  • 1 1/2 cups (165g) almond flour, finely ground
  • 1/2 cup (50g) grated parmesan cheese
  • 1 tbsp paprika
  • 1 tbsp garlic powder
  • 1 tbsp onion powder
  • 1 tsp dried thyme
  • 1 tsp dried oregano
  • 1 tsp salt
  • 1/2 tsp black pepper
  • 1/4 tsp cayenne pepper (optional, for heat)
  • 3 cups (720ml) avocado oil (or other high-heat oil like coconut oil)

Instructions:

  1. In a large bowl, combine buttermilk (or almond milk mixture), hot sauce, paprika, garlic powder, onion powder, salt, and pepper. Add chicken and toss to coat. Cover and refrigerate for at least 30 minutes (or up to 4 hours).
  2. In a shallow dish, whisk together almond flour, parmesan cheese, paprika, garlic powder, onion powder, thyme, oregano, salt, pepper, and cayenne pepper (if using).
  3. Pour avocado oil into a large skillet or Dutch oven. Heat over medium-high heat to 350°F (175°C). Important: Use a thermometer to ensure accurate temperature.
  4. Remove chicken pieces from the marinade, letting excess drip off. Dredge each piece thoroughly in the almond flour mixture, pressing to ensure the coating adheres.
  5. Carefully place chicken pieces into the hot oil, being careful not to overcrowd the pan (fry in batches). Cook for 6-8 minutes per side, or until golden brown and the internal temperature reaches 165°F (74°C).
  6. Remove cooked chicken with tongs and place on a wire rack to drain excess oil. Serve immediately.