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 crunchy almond flour coating. This dish provides a satisfying bite with flavorful spices, a golden crust, and tender chicken inside—a delightfully wholesome option for any meal time.

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NUTRITION

496kcal
Protein
47.8g
Fat
22g
Carbs
13.6g

SERVINGS

1 serving

INGREDIENTS

1 piece (6 oz) Chicken Breast (~170g)

1/4 cup Buttermilk (~61g)

1/3 cup Almond Flour (~35g)

1/2 teaspoon Paprika

1/2 teaspoon Garlic Powder

1/4 teaspoon Salt

1/4 teaspoon Black Pepper

Olive Oil Cooking Spray

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PREPARATION

  • 1

    Preheat your oven to 400°F and line a baking sheet with parchment paper.

  • 2

    Place the chicken breast in a shallow dish and pour the buttermilk over it, ensuring it's fully coated. Let it marinate for at least 30 minutes in the refrigerator.

  • 3

    In a separate bowl, combine the almond flour, paprika, garlic powder, salt, and black pepper.

  • 4

    Remove the chicken from the buttermilk, letting any excess drip off, then dredge it thoroughly in the almond flour mixture so that it is evenly coated.

  • 5

    Place the coated chicken on the prepared baking sheet, and lightly spray the top with olive oil cooking spray to help with browning.

  • 6

    Bake in the preheated oven for 20-25 minutes, turning the chicken halfway through to ensure even crisping, until the chicken is cooked through and the coating is golden and crispy.

  • 7

    Allow the chicken to 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 crunchy almond flour coating. This dish provides a satisfying bite with flavorful spices, a golden crust, and tender chicken inside—a delightfully wholesome option for any meal time.

NUTRITION

496kcal
Protein
47.8g
Fat
22g
Carbs
13.6g

SERVINGS

1 serving

INGREDIENTS

1 piece (6 oz) Chicken Breast (~170g)

1/4 cup Buttermilk (~61g)

1/3 cup Almond Flour (~35g)

1/2 teaspoon Paprika

1/2 teaspoon Garlic Powder

1/4 teaspoon Salt

1/4 teaspoon Black Pepper

Olive Oil Cooking Spray

PREPARATION

  • 1

    Preheat your oven to 400°F and line a baking sheet with parchment paper.

  • 2

    Place the chicken breast in a shallow dish and pour the buttermilk over it, ensuring it's fully coated. Let it marinate for at least 30 minutes in the refrigerator.

  • 3

    In a separate bowl, combine the almond flour, paprika, garlic powder, salt, and black pepper.

  • 4

    Remove the chicken from the buttermilk, letting any excess drip off, then dredge it thoroughly in the almond flour mixture so that it is evenly coated.

  • 5

    Place the coated chicken on the prepared baking sheet, and lightly spray the top with olive oil cooking spray to help with browning.

  • 6

    Bake in the preheated oven for 20-25 minutes, turning the chicken halfway through to ensure even crisping, until the chicken is cooked through and the coating is golden and crispy.

  • 7

    Allow the chicken to rest for a few minutes before serving.