NUTRITION

SERVINGS

INGREDIENTS

7 oz boneless skinless chicken thighs

0.25 cup buttermilk

2 tbsp arrowroot powder

1 tbsp almond flour

0.5 tsp smoked paprika

0.5 tsp garlic powder

0.5 tsp onion powder

0.25 tsp sea salt

0.25 tsp black pepper

0.5 tbsp avocado oil

PREPARATION

• 1

  Place the chicken thighs in a bowl and pour the buttermilk over them, ensuring they are fully submerged to marinate for at least 30 minutes in the refrigerator.

• 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, letting the excess liquid drip off, then dredge thoroughly in the flour mixture until every surface is coated.

• 4

  Heat the avocado oil in a large cast-iron skillet over medium-high heat until the oil is shimmering and hot.

• 5

  Carefully place the chicken in the skillet and cook for 6-8 minutes per side, turning only once, until the exterior is deeply golden and the internal temperature reaches 165°F.

• 6

  Transfer the chicken to a wire rack to rest for 3 minutes to maintain the crunch before serving.