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 perfectly crispy oven-baked chicken with a tangy buttermilk marinade and a light almond flour coating. This dish is a lean protein-packed comfort food option with a satisfying crunch and savory spice blend that works beautifully for any meal.

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NUTRITION

456kcal
Protein
49.8g
Fat
19.3g
Carbs
21g

SERVINGS

1 serving

INGREDIENTS

6 oz Chicken Breast

1/2 cup Buttermilk

1/4 cup Almond Flour

1 tsp Garlic Powder

1 tsp Paprika

Salt and Pepper to taste

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PREPARATION

  • 1

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

  • 2

    Pound the chicken breast to an even thickness if necessary.

  • 3

    In a shallow bowl, pour the buttermilk and season with a pinch of salt and pepper. Submerge the chicken breast and let it marinate for at least 30 minutes (or up to 2 hours in the refrigerator).

  • 4

    In another bowl, combine the almond flour, garlic powder, paprika, a pinch of salt, and pepper.

  • 5

    Remove the chicken from the buttermilk, letting the excess drip off, and then dredge it in the almond flour mixture, ensuring an even coating on all sides.

  • 6

    Place the coated chicken on the prepared baking sheet and spray lightly with cooking spray if desired to help with browning.

  • 7

    Bake in the preheated oven for 20-25 minutes or until the chicken is cooked through and the coating is crispy. Optionally, broil for 2-3 minutes at the end for extra crispiness.

  • 8

    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 perfectly crispy oven-baked chicken with a tangy buttermilk marinade and a light almond flour coating. This dish is a lean protein-packed comfort food option with a satisfying crunch and savory spice blend that works beautifully for any meal.

NUTRITION

456kcal
Protein
49.8g
Fat
19.3g
Carbs
21g

SERVINGS

1 serving

INGREDIENTS

6 oz Chicken Breast

1/2 cup Buttermilk

1/4 cup Almond Flour

1 tsp Garlic Powder

1 tsp Paprika

Salt and Pepper to taste

PREPARATION

  • 1

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

  • 2

    Pound the chicken breast to an even thickness if necessary.

  • 3

    In a shallow bowl, pour the buttermilk and season with a pinch of salt and pepper. Submerge the chicken breast and let it marinate for at least 30 minutes (or up to 2 hours in the refrigerator).

  • 4

    In another bowl, combine the almond flour, garlic powder, paprika, a pinch of salt, and pepper.

  • 5

    Remove the chicken from the buttermilk, letting the excess drip off, and then dredge it in the almond flour mixture, ensuring an even coating on all sides.

  • 6

    Place the coated chicken on the prepared baking sheet and spray lightly with cooking spray if desired to help with browning.

  • 7

    Bake in the preheated oven for 20-25 minutes or until the chicken is cooked through and the coating is crispy. Optionally, broil for 2-3 minutes at the end for extra crispiness.

  • 8

    Let the chicken rest for a few minutes before serving.