Whole30 Buttermilk Chicken
Transform your weeknight meals with this Whole30 Buttermilk Chicken, a healthier twist on a classic comfort food! This recipe swaps traditional buttermilk for a creamy, tangy blend of full-fat coconut milk and apple cider vinegar, making it entirely dairy-free and Whole30-compliant. Marinated in a flavorful mix of garlic, onion powder, paprika, and fresh thyme, the chicken thighs are seared to golden perfection before finishing in the oven, ensuring juicy, tender meat with irresistibly crispy skin. Perfect for meal prep or a family-style dinner, this dish pairs beautifully with roasted vegetables or a fresh salad for a wholesome, gluten-free meal that’s bursting with flavor. Try this easy Whole30 Buttermilk Chicken recipe today and enjoy a guilt-free nod to classic Southern cuisine!
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Ingredients
- 8 pieces Chicken thighs
- 1 cup Full-fat canned coconut milk
- 2 tablespoons Apple cider vinegar
- 1 teaspoon Garlic powder
- 1 teaspoon Onion powder
- 1 teaspoon Paprika
- 1 teaspoon Salt
- 0.5 teaspoon Black pepper
- 1 tablespoon Fresh thyme leaves
- 1 tablespoon Olive oil
Directions
Step 1
In a medium-sized bowl, whisk together the coconut milk and apple cider vinegar. Let this mixture sit for 5 minutes to thicken and mimic the consistency and tanginess of buttermilk.
Step 2
Add the garlic powder, onion powder, paprika, salt, black pepper, and fresh thyme leaves to the coconut milk mixture. Stir well to combine.
Step 3
Place the chicken thighs in a large resealable plastic bag or a shallow dish and pour the marinade over the chicken, ensuring all pieces are well coated.
Step 4
Seal the bag or cover the dish and refrigerate for at least 1 hour, or up to 8 hours for a more intense flavor.
Step 5
Preheat your oven to 400°F (200°C). Remove the chicken from the refrigerator and let it sit at room temperature for 10 minutes before cooking.
Step 6
Heat the olive oil in a large oven-safe skillet over medium-high heat. Once the oil is hot, add the chicken thighs, skin-side down, and sear for about 5-6 minutes, or until the skin is crispy and golden.
Step 7
Turn the chicken over and transfer the skillet to the preheated oven. Bake for 25-30 minutes, or until the chicken is cooked through and the internal temperature reaches 165°F (74°C).
Step 8
Remove the skillet from the oven and let the chicken rest for 5 minutes before serving.
Step 9
Transfer the chicken to a serving platter and garnish with additional fresh thyme if desired. Serve warm with your favorite Whole30-compliant sides.
Nutrition Facts
| Serving size | (1500.2g) |
|---|
| Amount per serving | % Daily Value* |
|---|---|
| Calories | 3221.6 |
| Total Fat 204.0g | 0% |
| Saturated Fat 91.0g | 0% |
| Polyunsaturated Fat 1.3g | |
| Cholesterol 1128mg | 0% |
| Sodium 3388.2mg | 0% |
| Total Carbohydrate 21.1g | 0% |
| Dietary Fiber 6.7g | 0% |
| Total Sugars 7.6g | |
| Protein 318.0g | 0% |
| Vitamin D 84IU | 0% |
| Calcium 203.4mg | 0% |
| Iron 20.0mg | 0% |
| Potassium 3642.1mg | 0% |
Source of Calories