NUTRITION

SERVINGS

INGREDIENTS

6.5 oz chicken thighs

0.25 cup buttermilk

1 tbsp egg white

2 tbsp almond flour

1 tsp smoked paprika

0.5 tsp garlic powder

0.5 tsp onion powder

0.25 tsp sea salt

0.25 tsp black pepper

1 tsp avocado oil

PREPARATION

• 1

  In a shallow bowl, whisk together the buttermilk and egg white until well combined.

• 2

  Submerge the chicken thighs in the buttermilk mixture and marinate for at least 30 minutes in the refrigerator.

• 3

  In a separate shallow dish, mix the almond flour, smoked paprika, garlic powder, onion powder, sea salt, and black pepper.

• 4

  Remove each chicken thigh from the marinade, let the excess drip off, and dredge in the almond flour mixture, pressing firmly to coat.

• 5

  Preheat your air fryer to 375°F and lightly coat the basket with half of the avocado oil.

• 6

  Place the chicken in the basket in a single layer and drizzle or spray the remaining avocado oil over the top.

• 7

  Air fry for 15-18 minutes, flipping halfway through, until the internal temperature reaches 165°F and the crust is crispy.