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

A delicious twist on a classic favorite, featuring tender chicken breast marinated in buttermilk and coated in a light almond flour crunch. Baked to perfection in the oven, this dish delivers a satisfying bite with a perfectly balanced flavor profile – crispy on the outside and juicy on the inside.

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NUTRITION

340kcal
Protein
42.7g
Fat
14.9g
Carbs
11.2g

SERVINGS

1 serving

INGREDIENTS

6 oz Chicken Breast

1/4 cup Low-Fat Buttermilk

20 g Almond Flour

1/2 tsp Paprika

1/2 tsp Garlic Powder

Salt and Pepper to taste

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PREPARATION

  • 1

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

  • 2

    In a shallow bowl, mix the low-fat buttermilk with a pinch of salt, pepper, paprika, and garlic powder.

  • 3

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

  • 4

    Submerge the chicken in the buttermilk mixture. Let it marinate for at least 30 minutes in the refrigerator.

  • 5

    In another shallow dish, spread out the almond flour. Remove the chicken from the marinade and coat it evenly with the almond flour, shaking off any excess.

  • 6

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

  • 7

    Bake in the preheated oven for about 20-25 minutes, or until the chicken reaches an internal temperature of 165°F (74°C) and the coating is crispy.

  • 8

    Remove from the oven, let rest a few minutes, then 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

A delicious twist on a classic favorite, featuring tender chicken breast marinated in buttermilk and coated in a light almond flour crunch. Baked to perfection in the oven, this dish delivers a satisfying bite with a perfectly balanced flavor profile – crispy on the outside and juicy on the inside.

NUTRITION

340kcal
Protein
42.7g
Fat
14.9g
Carbs
11.2g

SERVINGS

1 serving

INGREDIENTS

6 oz Chicken Breast

1/4 cup Low-Fat Buttermilk

20 g Almond Flour

1/2 tsp Paprika

1/2 tsp Garlic Powder

Salt and Pepper to taste

PREPARATION

  • 1

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

  • 2

    In a shallow bowl, mix the low-fat buttermilk with a pinch of salt, pepper, paprika, and garlic powder.

  • 3

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

  • 4

    Submerge the chicken in the buttermilk mixture. Let it marinate for at least 30 minutes in the refrigerator.

  • 5

    In another shallow dish, spread out the almond flour. Remove the chicken from the marinade and coat it evenly with the almond flour, shaking off any excess.

  • 6

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

  • 7

    Bake in the preheated oven for about 20-25 minutes, or until the chicken reaches an internal temperature of 165°F (74°C) and the coating is crispy.

  • 8

    Remove from the oven, let rest a few minutes, then serve warm.