Gluten-Free Almond Flour Fried Chicken
- Level: Easy
- Yield: 4
-
- Nutritional Analysis
- Per Serving
- Serving Size
- 1 of 4 servings
- Calories
- 1592
- Total Fat
- 130
- Saturated Fat
- 25
- Carbohydrates
- 42
- Dietary Fiber
- 5
- Sugar
- 4
- Protein
- 65
- Cholesterol
- 314
- Sodium
- 1249
- Total: 45 min
- Active: 40 min
Ingredients
1 cup almond flour
1 cup cornstarch
2 teaspoons granulated garlic
2 teaspoons sweet paprika
2 teaspoons chopped thyme
1/4 teaspoon cayenne pepper
Kosher salt and freshly ground black pepper
1 cup buttermilk
4 skinless, bone-in chicken drumsticks
4 skinless, bone-in chicken thighs
2 cups peanut oil, for frying
1 lemon, cut into wedges
Directions
- Whisk together the almond flour, cornstarch, garlic, paprika, thyme, cayenne, 1 tablespoon salt and 1/2 teaspoon black pepper in a shallow dish. Pour the buttermilk into another dish. Dredge the chicken pieces in the almond flour mixture, dip in the buttermilk and then dredge again in the flour mixture. Place the chicken on a rimmed baking sheet and refrigerate for 5 to 10 minutes.
- Heat the oil in a 12-inch cast-iron skillet over medium-high heat until some flour dropped in turns golden right away. Add the chicken, reduce the heat to medium-low and fry until deep golden brown and cooked through to an internal temperature of 165 degrees F, about 18 minutes, turning every few minutes. Remove the chicken to a cooling rack or paper towels to drain. Season with salt and pepper. Serve with lemon wedges.