YOUR SOLIN GENERATED RECIPE
Crispy Baked Buttermilk Chicken with Herbs
Enjoy a delightfully crispy batter on tender, baked chicken enhanced with a tangy buttermilk marinade and aromatic herbs. Each bite offers a balanced crunch paired with juicy, flavorful chicken, making it a satisfying meal any time of day.
INGREDIENTS
5 oz Chicken Breast
1/4 cup Buttermilk
2 tbsp Almond Flour
1/2 tbsp Olive Oil
2 tbsp Fresh Parsley
1 tsp Fresh Thyme
1 tsp Garlic Powder
Salt and Pepper to taste
PREPARATION
Preheat your oven to 400°F and line a baking sheet with parchment paper.
In a shallow bowl, combine the buttermilk, olive oil, chopped parsley, thyme, garlic powder, salt, and pepper to create a marinade.
Place the chicken breast in the marinade ensuring it is well-coated. Let it marinate for at least 20 minutes (or up to 1 hour for enhanced flavor).
In another bowl, spread out the almond flour. Remove the chicken from the marinade, allowing excess liquid to drip, and dredge it in the almond flour until evenly coated.
Place the coated chicken on the prepared baking sheet and drizzle any remaining seasoning from the flour over the top.
Bake in the preheated oven for about 20-25 minutes, or until the chicken is cooked through and the coating is crispy. Turn halfway through for even crispiness.
Once done, remove from the oven, let rest for a few minutes, and serve hot.