Name: Crispy Buttermilk Fried Chicken Thighs
Prep time: 10 min
Cook time: 30 min
Total time: 40 min
Yield: 1 serving
Ingredients: 8 oz boneless skinless chicken thighs; 0.25 cup low-fat buttermilk; 2 tbsp arrowroot powder; 1 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 tbsp 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-seared in a light arrowroot coating for a shatteringly crisp finish.

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NUTRITION

Protein

47.8g

Fat

32.0g

Carbs

20.3g

SERVINGS

1 serving

INGREDIENTS

8 oz boneless skinless chicken thighs

0.25 cup low-fat buttermilk

2 tbsp arrowroot powder

1 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 tbsp 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.
2
In a shallow dish, whisk together the arrowroot powder, almond flour, 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, and dredge thoroughly through the flour mixture, pressing it into the meat to ensure a thick coating.
4
Heat the avocado oil in a large cast-iron or stainless steel skillet over medium-high heat until the oil shimmers.
5
Carefully place the chicken in the hot skillet and cook for 6-8 minutes per side, or until the coating is deeply golden and the internal temperature reaches 165°F.
6
Transfer the chicken to a wire rack for 2 minutes to allow the crust to set and stay crunchy before serving.