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 g, Saturated Fat 25 g, Carbohydrates 42 g, Dietary Fiber 5 g, Sugar 4 g, Protein 65 g, Cholesterol 314 mg, Sodium 1249 mg

Total: 45 min
Active: 40 min

Discover the joy of crispy, grain-free fried chicken! Seasoned almond flour blended with cornstarch delivers an irresistible crunch that rivals traditional recipesperfect for gluten-free indulgence that will have everyone reaching for seconds.

Ingredients

1 cup almond flour
1 cup cornstarch
2 teaspoons powdered garlic
2 teaspoons paprika (sweet variety)
2 teaspoons fresh thyme, finely chopped
1/4 teaspoon cayenne pepper
Kosher salt and freshly cracked black pepper, to taste
1 cup buttermilk
4 boneless-out, bone-in chicken legs
4 boneless-out, bone-in chicken thighs
2 cups peanut oil for deep frying
1 lemon, sliced into wedges

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Instructions

In a wide, shallow bowl, whisk together the almond flour, cornstarch, powdered garlic, paprika, fresh thyme, cayenne pepper, 1 tablespoon kosher salt, and 1/2 teaspoon black pepper until well combined. Pour the buttermilk into a separate shallow dish. Coat each chicken piece thoroughly in the almond flour mixture, dip in buttermilk, then dredge again for a double, ultra-crispy coating. Arrange on a rimmed baking sheet and refrigerate for 5 to 10 minutes to set.
Heat peanut oil in a 12-inch cast-iron skillet over medium-high until a pinch of flour sizzles and turns golden instantly. Add chicken, reduce heat to medium-low, and fry until golden-brown outside and 165F insideabout 18 minutes, turning every few minutes for perfection. Drain on a wire rack or paper towels, season to taste, and serve with zesty lemon wedges for a burst of freshness!