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 classic crispy chicken with a tangy buttermilk marinade and an almond flour coating that delivers crunch and flavor without deep frying. Perfect for breakfast, lunch, or dinner, this dish promises a satisfying bite with every piece.

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NUTRITION

508kcal
Protein
59.5g
Fat
18.1g
Carbs
13.4g

SERVINGS

1 serving

INGREDIENTS

6 oz Chicken Breast

1/4 cup Lowfat Buttermilk

1/3 cup Almond Flour

1/4 tsp Salt

1/4 tsp Black Pepper

1/2 tsp Garlic Powder

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PREPARATION

  • 1

    Preheat your oven to 425°F (220°C) and line a baking sheet with parchment paper or a silicone mat.

  • 2

    In a shallow dish, combine the lowfat buttermilk with salt, black pepper, and garlic powder. Mix well.

  • 3

    Place the chicken breast between two sheets of plastic wrap and gently pound to an even thickness for uniform cooking.

  • 4

    Submerge the chicken breast in the buttermilk mixture, coating evenly. Allow to marinate in the refrigerator for at least 30 minutes (or up to 2 hours for deeper flavor).

  • 5

    In a separate shallow bowl, add the almond flour. Once marinated, dredge the chicken in the almond flour, pressing gently so the coating adheres well.

  • 6

    Place the coated chicken on the prepared baking sheet and lightly spray or drizzle with a small amount of cooking spray or oil if desired for extra crispiness.

  • 7

    Bake in the preheated oven for 20-25 minutes or until the chicken is cooked through and the exterior is golden and crispy. Flip halfway through baking for even crisping.

  • 8

    Remove from the oven, let rest for a couple of minutes, and serve warm.

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 classic crispy chicken with a tangy buttermilk marinade and an almond flour coating that delivers crunch and flavor without deep frying. Perfect for breakfast, lunch, or dinner, this dish promises a satisfying bite with every piece.

NUTRITION

508kcal
Protein
59.5g
Fat
18.1g
Carbs
13.4g

SERVINGS

1 serving

INGREDIENTS

6 oz Chicken Breast

1/4 cup Lowfat Buttermilk

1/3 cup Almond Flour

1/4 tsp Salt

1/4 tsp Black Pepper

1/2 tsp Garlic Powder

PREPARATION

  • 1

    Preheat your oven to 425°F (220°C) and line a baking sheet with parchment paper or a silicone mat.

  • 2

    In a shallow dish, combine the lowfat buttermilk with salt, black pepper, and garlic powder. Mix well.

  • 3

    Place the chicken breast between two sheets of plastic wrap and gently pound to an even thickness for uniform cooking.

  • 4

    Submerge the chicken breast in the buttermilk mixture, coating evenly. Allow to marinate in the refrigerator for at least 30 minutes (or up to 2 hours for deeper flavor).

  • 5

    In a separate shallow bowl, add the almond flour. Once marinated, dredge the chicken in the almond flour, pressing gently so the coating adheres well.

  • 6

    Place the coated chicken on the prepared baking sheet and lightly spray or drizzle with a small amount of cooking spray or oil if desired for extra crispiness.

  • 7

    Bake in the preheated oven for 20-25 minutes or until the chicken is cooked through and the exterior is golden and crispy. Flip halfway through baking for even crisping.

  • 8

    Remove from the oven, let rest for a couple of minutes, and serve warm.