Name: Crispy Buttermilk Fried Chicken Thighs
Prep time: 10 min
Cook time: 30 min
Total time: 40 min
Yield: 1 serving
Ingredients: 7 oz boneless skinless chicken thighs; 0.25 cup low-fat buttermilk; 2 tbsp almond flour; 0.5 tsp smoked paprika; 0.25 tsp garlic powder; 0.25 tsp onion powder; 0.25 tsp sea salt; 0.25 tsp black pepper; 1 tsp avocado oil

This is an example of a meal that Solin would create to include in your personalized meal plan.

YOUR SOLIN GENERATED RECIPE

Crispy Buttermilk Fried Chicken Thighs

Pan-seared chicken thighs marinated in tangy buttermilk and coated in a seasoned almond flour crust for a satisfyingly crunchy texture.

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NUTRITION

Protein

44.2g

Fat

32.1g

Carbs

7.8g

SERVINGS

1 serving

INGREDIENTS

7 oz boneless skinless chicken thighs

0.25 cup low-fat buttermilk

2 tbsp almond flour

0.5 tsp smoked paprika

0.25 tsp garlic powder

0.25 tsp onion powder

0.25 tsp sea salt

0.25 tsp black pepper

1 tsp avocado oil

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PREPARATION

1
Place the chicken thighs in a glass bowl and pour the buttermilk over them, ensuring they are fully submerged to marinate for at least 20 minutes.
2
In a shallow plate, combine the almond flour, smoked paprika, garlic powder, onion powder, sea salt, and black pepper, whisking until the spices are evenly distributed.
3
Lift one chicken thigh at a time from the buttermilk, allowing the excess liquid to drip off, then press firmly into the almond flour mixture to coat both sides thoroughly.
4
Heat the avocado oil in a large cast-iron or non-stick skillet over medium-high heat until the oil begins to shimmer.
5
Carefully place the coated chicken in the skillet and cook for 6 to 8 minutes per side until the exterior is deep golden brown and the internal temperature reaches 165°F.