Crispy Oven-Baked Buttermilk Chicken

This is an example of a meal that Solin would create to include in your personalized meal plan.

Crispy Oven-Baked Buttermilk Chicken

YOUR SOLIN GENERATED RECIPE

Crispy Oven-Baked Buttermilk Chicken

Enjoy tender chicken breast marinated in buttermilk, lightly coated in almond flour and spices, then baked to crispy perfection. This dish strikes a balance of protein and satisfying crunch, perfect as a hearty dinner option.

Try 7 days free, then $12.99 / mo.

NUTRITION

383kcal
Protein
42.8g
Fat
19.5g
Carbs
11.7g

SERVINGS

1 serving

INGREDIENTS

6 oz Chicken Breast (Boneless, Skinless)

2 tbsp Buttermilk

1/4 cup Almond Flour

1 tsp Paprika

1 tsp Garlic Powder

Pinch of Salt

Pinch of Black Pepper

Try 7 days free, then $12.99 / mo.

PREPARATION

  • 1

    Preheat your oven to 425°F and line a baking sheet with parchment paper or a silicone mat.

  • 2

    In a shallow bowl, combine the buttermilk with a pinch of salt and black pepper. Add the chicken breast pieces, ensuring they are fully submerged in the marinade. Let them marinate for at least 30 minutes in the refrigerator.

  • 3

    In another bowl, mix together the almond flour, paprika, garlic powder, and an additional pinch of salt and pepper for extra seasoning.

  • 4

    Remove the chicken from the buttermilk marinade, allowing excess to drip off, then dredge each piece in the almond flour mixture until evenly coated.

  • 5

    Place the coated chicken on the prepared baking sheet and bake in the preheated oven for 20-25 minutes, or until the chicken reaches an internal temperature of 165°F and the coating is crisp.

  • 6

    Remove from the oven and let the chicken rest for a few minutes before serving to ensure juiciness.

Crispy Oven-Baked Buttermilk Chicken

This is an example of a meal that Solin would create to include in your personalized meal plan.

Crispy Oven-Baked Buttermilk Chicken

YOUR SOLIN GENERATED RECIPE

Crispy Oven-Baked Buttermilk Chicken

Enjoy tender chicken breast marinated in buttermilk, lightly coated in almond flour and spices, then baked to crispy perfection. This dish strikes a balance of protein and satisfying crunch, perfect as a hearty dinner option.

NUTRITION

383kcal
Protein
42.8g
Fat
19.5g
Carbs
11.7g

SERVINGS

1 serving

INGREDIENTS

6 oz Chicken Breast (Boneless, Skinless)

2 tbsp Buttermilk

1/4 cup Almond Flour

1 tsp Paprika

1 tsp Garlic Powder

Pinch of Salt

Pinch of Black Pepper

PREPARATION

  • 1

    Preheat your oven to 425°F and line a baking sheet with parchment paper or a silicone mat.

  • 2

    In a shallow bowl, combine the buttermilk with a pinch of salt and black pepper. Add the chicken breast pieces, ensuring they are fully submerged in the marinade. Let them marinate for at least 30 minutes in the refrigerator.

  • 3

    In another bowl, mix together the almond flour, paprika, garlic powder, and an additional pinch of salt and pepper for extra seasoning.

  • 4

    Remove the chicken from the buttermilk marinade, allowing excess to drip off, then dredge each piece in the almond flour mixture until evenly coated.

  • 5

    Place the coated chicken on the prepared baking sheet and bake in the preheated oven for 20-25 minutes, or until the chicken reaches an internal temperature of 165°F and the coating is crisp.

  • 6

    Remove from the oven and let the chicken rest for a few minutes before serving to ensure juiciness.