Name: Crispy Buttermilk Fried Chicken Thighs
Prep time: 10 min
Cook time: 30 min
Total time: 40 min
Yield: 1 serving
Ingredients: 7.5 oz boneless skinless chicken thighs; 0.25 cup low-fat buttermilk; 2 tbsp almond flour; 1 tbsp arrowroot powder; 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

Tender chicken thighs marinated in tangy buttermilk and pan-fried with a seasoned almond flour coating for a golden, satisfying crunch.

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NUTRITION

Protein

50.0g

Fat

32.8g

Carbs

15.6g

SERVINGS

1 serving

INGREDIENTS

7.5 oz boneless skinless chicken thighs

0.25 cup low-fat buttermilk

2 tbsp almond flour

1 tbsp arrowroot powder

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 medium bowl and pour the buttermilk over them, ensuring they are fully submerged; marinate for at least 30 minutes in the refrigerator.
2
In a shallow dish, whisk together the almond flour, arrowroot powder, smoked paprika, garlic powder, onion powder, sea salt, and black pepper until well combined.
3
Remove each chicken thigh from the buttermilk, allowing the excess to drip off, then dredge thoroughly in the flour mixture until evenly coated on all sides.
4
Heat the avocado oil in a large non-stick skillet over medium heat until shimmering.
5
Carefully place the chicken in the skillet and cook for 6-8 minutes per side, or until the coating is crispy and golden brown and the internal temperature reaches 165°F.
6
Transfer the chicken to a wire rack and let rest for 2 to 3 minutes before serving to ensure the juices redistribute.