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 lighter twist on classic fried chicken with this recipe featuring tender, marinated chicken breasts in buttermilk, coated with a crispy almond flour crust. Baked to perfection, this dish delivers a satisfying crunch with every bite while keeping you within your macro goals.

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NUTRITION

442kcal
Protein
45.7g
Fat
21g
Carbs
21.6g

SERVINGS

1 serving

INGREDIENTS

6 oz Chicken Breast

1/2 cup Buttermilk

1/4 cup Almond Flour

1 tsp Smoked Paprika

1 tsp Garlic Powder

1 pinch Salt

1 pinch Black Pepper

2 sprays Olive Oil Cooking Spray

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PREPARATION

  • 1

    In a shallow dish, combine the buttermilk with a pinch of salt and pepper. Add the chicken breast and let it marinate for at least 30 minutes in the refrigerator.

  • 2

    Preheat your oven to 425°F and line a baking sheet with parchment paper. Lightly spray the parchment with olive oil.

  • 3

    In a separate shallow dish, mix together the almond flour, smoked paprika, garlic powder, and an extra pinch of salt and pepper.

  • 4

    Remove the chicken from the buttermilk, allowing any excess to drip off, then dredge it thoroughly in the almond flour mixture, ensuring an even coating.

  • 5

    Place the coated chicken breast on the prepared baking sheet. Lightly spray the top of the chicken with olive oil cooking spray to enhance the crispiness.

  • 6

    Bake in the preheated oven for about 20-25 minutes, or until the chicken is cooked through and the coating is golden and crispy. Flip halfway through if needed for even browning.

  • 7

    Let the chicken 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 lighter twist on classic fried chicken with this recipe featuring tender, marinated chicken breasts in buttermilk, coated with a crispy almond flour crust. Baked to perfection, this dish delivers a satisfying crunch with every bite while keeping you within your macro goals.

NUTRITION

442kcal
Protein
45.7g
Fat
21g
Carbs
21.6g

SERVINGS

1 serving

INGREDIENTS

6 oz Chicken Breast

1/2 cup Buttermilk

1/4 cup Almond Flour

1 tsp Smoked Paprika

1 tsp Garlic Powder

1 pinch Salt

1 pinch Black Pepper

2 sprays Olive Oil Cooking Spray

PREPARATION

  • 1

    In a shallow dish, combine the buttermilk with a pinch of salt and pepper. Add the chicken breast and let it marinate for at least 30 minutes in the refrigerator.

  • 2

    Preheat your oven to 425°F and line a baking sheet with parchment paper. Lightly spray the parchment with olive oil.

  • 3

    In a separate shallow dish, mix together the almond flour, smoked paprika, garlic powder, and an extra pinch of salt and pepper.

  • 4

    Remove the chicken from the buttermilk, allowing any excess to drip off, then dredge it thoroughly in the almond flour mixture, ensuring an even coating.

  • 5

    Place the coated chicken breast on the prepared baking sheet. Lightly spray the top of the chicken with olive oil cooking spray to enhance the crispiness.

  • 6

    Bake in the preheated oven for about 20-25 minutes, or until the chicken is cooked through and the coating is golden and crispy. Flip halfway through if needed for even browning.

  • 7

    Let the chicken rest for a few minutes before serving.