When creating new recipes, I try to think about what is delicious but also a little healthier than the original recipe. This fried chicken recipe is lower-carb, gluten free, and just as tasty as the normal recipe! I also love that this recipe is so fun for a family to make because it goes outside of the normal recipes a family might make with chicken. Many people think frying chicken is difficult but if you have a deep enough frying pan, it isn’t hard to keep the mess inside the pan and cook quickly! Frying isn’t super difficult and clean up isn’t messy if you use the right materials.
With this recipe, I love to pair fresh & delicious vegetable sides. Here are a few ideas:
Great Southern Summer Dessert Ideas:
Why Almond Flour?
Almond Flour adds a nice nutty flavor to your chicken and it also gives the chicken a little bit of a crispiness. If you choose to use coconut flour, just know that this will have a very sweet flavor and it will not adhere to the chicken in the same way. This recipe is specifically made for almond flour, so just keep that in mind.
Cooking this dish will take about 20 minutes, but you do want to marinate the chicken at least an hour ahead of time! This will make your chicken juicy and delicious! It will also add incredible flavor!
- Deep Frying Pan
- 2 Large Mixing Bowls
- Pickle Juice
- Hot Sauce
- Almond Flour
- Peanut Oil
Step 1: Filet & Marinate
Filet each chicken breast in half to create four thin chicken breasts. Place your chicken breasts in a large bowl with buttermilk, pickle juice, and hot sauce. Allow this to marinate for one hour.
Step 2: Make the Dredge
After your chicken is done marinating, put almond flour, paprika, salt, pepper, and cayenne pepper into another bowl.
Step 3: Peheat & Dredge
Preheat peanut oil in a deep frying pan over medium high heat. Dredge the chicken in the almond flour mixture immediately after pulling it out of the marinade. Press the chicken down into the almond flour mixture until it adheres to the chicken well.
Step 4: Cook & Rest
Place the chicken down into the hot peanut oil. Cook on one side for 5 minutes and then flip the chicken over using the tongs, and cook for 5 more minutes. Allow the chicken to rest 3-5 minutes before serving.