YOUR SOLIN GENERATED RECIPE
Crispy Oven-Baked Buttermilk Chicken
Enjoy a healthier twist on a classic fried favorite with this Crispy Oven-Baked Buttermilk Chicken. The tender chicken breast is marinated in tangy low-fat buttermilk, then coated in a light almond flour crust, spiced with paprika, garlic powder, and a pinch of salt. Baked to perfection, this dish offers a satisfying crunch without the deep-fried calories, making it a perfect option whether you're having breakfast, lunch, or dinner.
INGREDIENTS
6 ounces Chicken Breast
1/2 cup Low-Fat Buttermilk
1/4 cup Almond Flour
1 tsp Spices (Paprika, Garlic Powder, Salt)
PREPARATION
Preheat your oven to 425°F and lightly grease a baking sheet or line it with parchment paper.
In a shallow bowl, pour the low-fat buttermilk. In another bowl, combine the almond flour with paprika, garlic powder, and salt.
Dip each chicken breast into the buttermilk ensuring it is fully coated, then dredge thoroughly in the almond flour mixture to coat evenly.
Place the coated chicken breast on the prepared baking sheet, ensuring there is space between pieces for even cooking.
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 and golden.
Remove from the oven and let rest for 5 minutes before serving. Enjoy your crispy, oven-baked buttermilk chicken!