Almond Flour Air Fried Chicken 2.0

Yes, I’ve posted two fried chicken recipes lately. But on a cold Virginia night, I wanted to take a stab at improving my latest almond flour air fried chicken. And I was so happy with the results, I decided to make it a new post, and not just an update for the records.

I went with A LOT less seasonings than my previous recipe, and I let the chicken sit in the egg/buttermilk for much longer.

1 Cup almond flour

1 tsp cayenne

1 tsp garlic powder

1 tsp onion powder

2 tsp salt

2 tsp black pepper

1 cup buttermilk (1 cup milk + 1 tablespoon vinegar)

2 eggs.

Mix the eggs and buttermilk, put in the chicken for 10 minutes.

Dredge in the dry ingredients.

The above was perfect for 2 leg quarters (cut into two drumsticks and two thighs).

Air fried at 370° for 20 minutes, flipped and then 15 more minutes. Let it rest for 5-10 minutes. I did spritz a little olive oil on the the top of the chicken to make sure it fried, but almost all the oil is from the chicken. No oil after the flip.

For my side, I quartered and halved two large carrots, I drizzled olive oil on them and sprinkled Herbs de Provence on them with a pinch of salt. While the chicken rested, I air fried these for 8 minutes.

Quite honestly, the best fried chicken I’ve ever eaten.

Fantastic keto-friendly meal.