Name: Crispy Buttermilk Fried Chicken Thighs
Prep time: 10 min
Cook time: 30 min
Total time: 40 min
Yield: 1 serving
Ingredients: 6 oz boneless skinless chicken thighs; 0.25 cup low-fat buttermilk; 1 tbsp almond flour; 1 tbsp arrowroot powder; 0.25 tsp sea salt; 0.25 tsp black pepper; 0.25 tsp garlic powder; 0.25 tsp smoked paprika; 0.5 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-fried to achieve a golden, shatteringly crisp crust.

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NUTRITION

Protein

37.8g

Fat

21.3g

Carbs

12.8g

SERVINGS

1 serving

INGREDIENTS

6 oz boneless skinless chicken thighs

0.25 cup low-fat buttermilk

1 tbsp almond flour

1 tbsp arrowroot powder

0.25 tsp sea salt

0.25 tsp black pepper

0.25 tsp garlic powder

0.25 tsp smoked paprika

0.5 tbsp avocado oil

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PREPARATION

1
Place the chicken thighs in a bowl and cover with buttermilk, allowing them to marinate for at least 30 minutes in the refrigerator.
2
In a shallow dish, whisk together the almond flour, arrowroot powder, sea salt, black pepper, garlic powder, and smoked paprika.
3
Remove each chicken thigh from the buttermilk, letting the excess liquid drip off, then dredge thoroughly in the flour mixture until fully coated.
4
Heat the avocado oil in a cast-iron skillet over medium-high heat until it begins to shimmer.
5
Carefully place the chicken in the skillet and cook for 5-7 minutes per side, or until the exterior is deeply browned and the internal temperature reaches 165°F.
6
Transfer the chicken to a wire rack to rest for 3 minutes before serving to ensure the crust remains perfectly crunchy.