Makes 6 chicken breast

  • 6 chicken breast
  • 1 cup buttermilk
  • 1 cup almond flour
  • ½ cup keto pancake mix (secret ingredient)
  • 1/3 cup seasoning salt
  • 4 tablespoon garlic salt
  • 2 tablespoon paprika
  • 1 tablespoon black pepper
  • 1 tablespoon salt
  • ½ tablespoon chili powder



  1. In gallon re-sealable plastic bag, close and shake together all seasonings, you can use whisk in a bowl.
  2. Pour buttermilk into another bowl.
  3. Rise and clean chicken and set on paper towel to soak up any liquids.
  4. If you have a large piece of chicken, lay them out and filet to make for an even cooking.
  5. Heat oil in a 12-inch iron skillet or pan of your choosing over a medium high heat.
  6. Add two pieces of chicken at a time to the flour mixture and zip the bag closed and shake and press the mixture to the chicken breast.
  7. Place coated chicken in the buttermilk and then back into the flour mixture.
  8. One at a time place in heated oil slowly and away from you.
  9. Cook until temperature reaches 160 degrees. *When you remove the chicken it will continue to cook and temperature will rise to 165.
  10. Remove the chicken to cooling rack, pan or plate with a paper towel to soak up extra oil. I like to add salt after it comes out of the oil.
  • I prefer the method of the re-sealable plastic bag for easy clean up and if any excess flour you can store in the freezer in the bag.
  • You can use paleo pancake mix as well if you cant find the keto mix.

By: Chef Fenya of Russian Doll Catering