Buttermilk Fried Chicken Breasts

8 Servings


2 pounds — boneless,

skinless chicken breasts

(cut into cutlets) –or–

3 pounds — bone-in

chicken pieces 

3 cups– Almond flour /

Coconut flour / Whey


1/4 cup– Spicy brown


1 Tbsp– dried basil

1 Tbsp– dried parsley

2 Tbsp– Sugar Free

Maple Syrup 

1 teaspoon– black pepper

1 teaspoon– cayenne pepper

2 Tbsp–Salt​

1 cup– Heavy Whipping


1 Tbsp– Organic Apple

Cider Vinegar

Buttermilk Instructions

  1. In a small bowl combine the apple cider vinegar and the heavy whipping cream.
    Allow them to get to know each other for approximately 10 minutes.
    Stir and set aside.


  1. In a large bowl combine the following: buttermilk, mustard, basil, parsley, maple syrup, 1 teaspoon of salt and black pepper. Stir until well combined.
  2. Add chicken breasts and make sure coated on all sides.
  3. Refrigerate for at least 4 hours or, better yet, overnight. (Before cooking, allow chicken to come to room temperature.)
  4. In another bowl combine the following: almond flour, cayenne pepper and 2 tablespoons of salt. Stir until well combined and set aside.
  5. Dip the chicken cutlets into the dry mixture until all sides are well coated and transfer to a deep dish.
  6. Allow these to sit for 10 minutes and then dip into the dry mixture again.
  7. Now you are ready to cook!
  8. Transfer these to your Air Fryer. Cook for 15 minutes on 400*F.
  9. Turn them and cook for another 7-10 minutes on 400*F.

Tips / Suggestions

  • Flour Options: Coconut Flour but, you can also use whey protein.
  • This recipe works great with bone-in chicken pieces as well. White or dark meat, everything works with this recipe!
  • You can make this in an air fryer, fry it up on your stove top or bake it! So many different ways to make this. Enjoy!


Keto With Lee

Buttermilk Fried Chicken Breasts

Nutrition Facts


** Please note: These Macros are estimates according to the ingredients I used. ***