Buttermilk and nutty batter make this chicken crispy. Goes great with white thyme gravy
Heat oven to 425. Coat wire rack with spray and set inside baking sheet.
Season chicken with salt and pepper. Dip chicken into buttermilk, then roll in almond mixture to coat. Place on prepared rack.
Roast chicken until crisp and golden brown (about 30 minutes). Remove and let sit 5 minutes before serving.
View line-by-line Nutrition Insights™: Discover which ingredients contribute the calories/sodium/etc.
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Serving Size: 1 Serving (566g) | ||
Recipe Makes: 8 Servings | ||
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Calories: 694 | ||
Calories from Fat: 131 (19%) | ||
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Amt Per Serving | % DV | |
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Total Fat 14.6g | 19 % | |
Saturated Fat 2.7g | 14 % | |
Monounsaturated Fat 6.2g | ||
Polyunsanturated Fat 3.5g | ||
Cholesterol 276.4mg | 85 % | |
Sodium 668.2mg | 23 % | |
Potassium 1447.6mg | 38 % | |
Total Carbohydrate 18.2g | 5 % | |
Dietary Fiber 3g | 12 % | |
Sugars, other 15.2g | ||
Protein 116.6g | 167 % | |
Powered by: USDA Nutrition Database Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition. |
Calories per serving: 694
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