YOUR SOLIN GENERATED RECIPE
Crispy Baked Buttermilk Chicken with Herbs
Enjoy a flavor-packed twist on crispy chicken using a tangy buttermilk marinade paired with a herb-infused almond flour coating. This dish boasts a satisfying crunch with a medley of fresh herbs and spices, offering a delicious and balanced meal perfect for a healthy lifestyle.
INGREDIENTS
6 oz Chicken Breast
1/4 cup Buttermilk
2 tbsp Almond Flour
2 tbsp Fresh Parsley (chopped)
1 tsp Fresh Thyme (chopped)
1 tsp Fresh Rosemary (chopped)
1/2 tsp Garlic Powder
1/2 tsp Onion Powder
1 tsp Olive Oil Cooking Spray
Salt and Black Pepper to taste
PREPARATION
Preheat your oven to 425°F and line a baking sheet with parchment paper.
In a shallow bowl, whisk together the buttermilk, salt, and black pepper.
Place the chicken breast between two sheets of plastic wrap and gently pound to an even thickness if necessary.
Submerge the chicken breast in the buttermilk mixture and let it marinate for at least 20 minutes.
In another bowl, combine almond flour, chopped parsley, thyme, rosemary, garlic powder, and onion powder.
Remove the chicken from the marinade and dredge evenly in the herb-almond flour mixture, pressing gently to adhere the coating.
Place the coated chicken on the prepared baking sheet and lightly spray the top with olive oil cooking spray.
Bake in the preheated oven for 20-25 minutes or until the chicken reaches an internal temperature of 165°F and the coating is crispy.
Let the chicken rest for a few minutes before slicing and serving.