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; 1 tbsp almond flour; 1 tbsp arrowroot powder; 0.5 tsp garlic powder; 0.5 tsp onion powder; 0.25 tsp smoked paprika; 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

Chicken thighs marinated in tangy buttermilk and pan-seared with a grain-free crust for a satisfyingly crunchy texture and juicy finish.

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NUTRITION

Protein

43.5g

Fat

29.7g

Carbs

15.0g

SERVINGS

1 serving

INGREDIENTS

7 oz boneless skinless chicken thighs

0.25 cup low-fat buttermilk

1 tbsp almond flour

1 tbsp arrowroot powder

0.5 tsp garlic powder

0.5 tsp onion powder

0.25 tsp smoked paprika

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 bowl and pour the buttermilk over them, ensuring they are fully coated; marinate for at least 30 minutes in the refrigerator.
2
In a shallow dish, whisk together the almond flour, arrowroot powder, garlic powder, onion powder, smoked paprika, sea salt, and black pepper to create the breading.
3
Remove each chicken thigh from the buttermilk, letting any excess liquid drip off, then dredge thoroughly in the flour mixture until every surface is evenly coated.
4
Heat the avocado oil in a large non-stick or cast-iron skillet over medium-high heat until the oil is shimmering.
5
Carefully place the chicken in the hot skillet and cook for 5 to 7 minutes per side until the crust is golden brown and the internal temperature reaches 165°F.
6
Transfer the chicken to a wire rack for 2 minutes to allow the heat to redistribute while maintaining the crispiness of the crust before serving.