YOUR SOLIN GENERATED RECIPE
Crispy Oven-Baked Buttermilk Chicken
Enjoy a satisfying and crunchy take on chicken with a crisp almond flour coating that locks in juicy flavors. Marinated in tangy buttermilk and seasoned with a blend of garlic and paprika, this oven-baked dish delivers a perfect balance of protein and flavor for any meal of the day.
INGREDIENTS
5 ounces Chicken Breast, Boneless Skinless
1/4 cup Nonfat Buttermilk
1/4 cup Almond Flour
1/2 teaspoon Garlic Powder
1/2 teaspoon Paprika
PREPARATION
Preheat your oven to 400°F (200°C) and line a baking sheet with parchment paper.
In a shallow bowl, combine the nonfat buttermilk with a pinch of salt (optional) to marinate the chicken.
Place the chicken breast in the buttermilk mixture, ensuring all parts are coated, and let it marinate for at least 15 minutes.
In a separate bowl, combine the almond flour, garlic powder, and paprika.
Remove the chicken from the buttermilk and dredge it thoroughly in the almond flour mixture, ensuring an even coating on all sides.
Place the coated chicken breast on the prepared baking sheet and bake for 20 to 25 minutes. Flip halfway through for even crisping.
Ensure the chicken reaches an internal temperature of 165°F before removing it from the oven.
Allow the chicken to rest for a couple of minutes before serving. Enjoy your crispy, flavorful, and protein-packed meal!