Buttermilk Fried Chicken Breasts

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                                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 Protein
  • 1/4 cup-- Spicy brown mustard
  • 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 Cream
  • 1 Tbsp-- Organic Apple Cider Vinegar


  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.

Great for the entire family!

Family is always first.


Buttermilk Fried

​Chicken Breasts