Keto Buttermilk Chicken
Indulge in the ultimate comfort food with a keto twist—Keto Buttermilk Chicken! Marinated in a flavorful blend of buttermilk, spices, and seasonings, and coated in a crunchy almond flour and parmesan crust, this recipe delivers irresistible crispiness without the carb-heavy breading. Perfectly browned on the stovetop and finished to juicy perfection in the oven, these skin-on, bone-in chicken thighs are both tender and bursting with flavor. Ideal for meal prep or a family dinner, this low-carb chicken recipe pairs beautifully with roasted vegetables or a fresh salad for a satisfying yet guilt-free feast. Keto Buttermilk Chicken is a must-try dish for anyone craving the richness of fried chicken while sticking to their keto lifestyle!
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Recipe Information
Ingredients
- 8 pieces chicken thighs (skin-on, bone-in)
- 1 cup almond flour
- 0.5 cup parmesan cheese (grated)
- 1 cup buttermilk
- 1 teaspoon garlic powder
- 1 teaspoon onion powder
- 1 teaspoon paprika
- 1 teaspoon salt
- 0.5 teaspoon black pepper
- 0.25 teaspoon cayenne pepper
- 0.5 cup olive oil
Instructions
In a large bowl, combine the buttermilk, garlic powder, onion powder, paprika, salt, black pepper, and cayenne pepper. Mix well.
Add the chicken thighs to the bowl, making sure each piece is well coated with the buttermilk mixture. Cover and marinate in the refrigerator for at least 2 hours, or overnight for best results.
Preheat your oven to 400°F (200°C). Line a baking sheet with parchment paper.
In another bowl, combine the almond flour and grated parmesan cheese. Mix well to create the breading mixture.
Remove the chicken from the marinade, letting any excess buttermilk drip off.
Dredge each chicken piece in the almond flour mixture, pressing lightly to ensure the breading adheres.
Heat the olive oil in a large skillet over medium-high heat. Once the oil is hot, add the chicken thighs skin side down. Cook until the skin is crispy and golden, about 4-5 minutes per side.
Transfer the browned chicken thighs to the prepared baking sheet.
Bake in the preheated oven for 20-25 minutes or until the chicken is cooked through and reaches an internal temperature of 165°F (75°C).
Remove from the oven and let rest for a few minutes before serving. Enjoy your keto-friendly buttermilk chicken!
Nutrition Facts
Calories |
4069 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 337.9 g | 433% | |
| Saturated Fat | 85.3 g | 426% | |
| Polyunsaturated Fat | 11.1 g | ||
| Cholesterol | 762 mg | 254% | |
| Sodium | 4994 mg | 217% | |
| Total Carbohydrate | 43.6 g | 16% | |
| Dietary Fiber | 12.2 g | 44% | |
| Total Sugars | 15.7 g | ||
| Protein | 218.9 g | 438% | |
| Vitamin D | 5.8 mcg | 29% | |
| Calcium | 1910 mg | 147% | |
| Iron | 12.4 mg | 69% | |
| Potassium | 2336 mg | 50% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
