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 a healthier twist on crispy chicken with this oven-baked recipe. Tender chicken breasts are marinated in tangy buttermilk, then coated with a light almond flour crust seasoned with smoky paprika and garlic powder. The result is a satisfying crunch with vibrant flavors that make for a delicious lunch or dinner option.

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NUTRITION

397kcal
Protein
43.7g
Fat
19.9g
Carbs
12.3g

SERVINGS

1 serving

INGREDIENTS

4 ounces Chicken Breast

1/4 cup Buttermilk

1/4 cup Almond Flour

1 teaspoon Paprika

1 teaspoon Garlic Powder

Salt & Pepper to taste

Olive Oil Spray

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PREPARATION

  • 1

    Preheat the oven to 400°F and line a baking sheet with parchment paper.

  • 2

    In a shallow dish, combine the buttermilk, a pinch of salt, and pepper. Add the chicken breast, ensuring it is well-coated. Let it marinate for at least 20 minutes.

  • 3

    In another dish, mix the almond flour, paprika, garlic powder, and additional salt and pepper.

  • 4

    Remove the chicken from the marinade, shaking off any excess liquid, then dredge it in the almond flour mixture until fully coated.

  • 5

    Place the coated chicken on the prepared baking sheet. Lightly spray the top with olive oil spray to promote a crispier texture.

  • 6

    Bake in the preheated oven for 20-25 minutes, turning halfway through, until the chicken is golden brown and reaches an internal temperature of 165°F.

  • 7

    Remove from the oven and let it rest for a few minutes before serving.

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 a healthier twist on crispy chicken with this oven-baked recipe. Tender chicken breasts are marinated in tangy buttermilk, then coated with a light almond flour crust seasoned with smoky paprika and garlic powder. The result is a satisfying crunch with vibrant flavors that make for a delicious lunch or dinner option.

NUTRITION

397kcal
Protein
43.7g
Fat
19.9g
Carbs
12.3g

SERVINGS

1 serving

INGREDIENTS

4 ounces Chicken Breast

1/4 cup Buttermilk

1/4 cup Almond Flour

1 teaspoon Paprika

1 teaspoon Garlic Powder

Salt & Pepper to taste

Olive Oil Spray

PREPARATION

  • 1

    Preheat the oven to 400°F and line a baking sheet with parchment paper.

  • 2

    In a shallow dish, combine the buttermilk, a pinch of salt, and pepper. Add the chicken breast, ensuring it is well-coated. Let it marinate for at least 20 minutes.

  • 3

    In another dish, mix the almond flour, paprika, garlic powder, and additional salt and pepper.

  • 4

    Remove the chicken from the marinade, shaking off any excess liquid, then dredge it in the almond flour mixture until fully coated.

  • 5

    Place the coated chicken on the prepared baking sheet. Lightly spray the top with olive oil spray to promote a crispier texture.

  • 6

    Bake in the preheated oven for 20-25 minutes, turning halfway through, until the chicken is golden brown and reaches an internal temperature of 165°F.

  • 7

    Remove from the oven and let it rest for a few minutes before serving.