Ingredients:

  • 4 large chicken thighs (bone-in, skin-on)
  • 1 cup almond flour
  • 1 teaspoon garlic powder
  • 1 teaspoon onion powder
  • 1 teaspoon paprika
  • ½ teaspoon cayenne pepper
  • Salt and pepper to taste
  • 2 large eggs
  • ¼ cup buttermilk
  • Vegetable oil for frying

Instructions:

  1. Pat the chicken thighs dry and season with salt and pepper.
  2. In a bowl, whisk together eggs and buttermilk until well combined.
  3. In another bowl, combine almond flour, garlic powder, onion powder, paprika, cayenne pepper, salt, and pepper.
  4. Dip each chicken thigh into the egg wash, ensuring it’s fully coated. Dredge the chicken in the almond flour mixture until completely covered.
  5. Place coated chicken on a plate and refrigerate for 30 minutes.
  6. In a skillet, heat about ½ inch of vegetable oil over medium-high heat until shimmering.
  7. Carefully add chicken to the hot oil, making sure not to overcrowd the pan. Fry for 15-20 minutes until golden brown and cooked through.
  8. Transfer chicken to a plate lined with paper towels to drain excess oil. Serve hot.