YOUR SOLIN GENERATED RECIPE
Crispy Baked Buttermilk Chicken with Herbs
Enjoy a healthier twist on a classic favorite with tender chicken breasts marinated in tangy buttermilk and coated in a light, herbed almond flour crust. This dish offers a satisfying crunch and aromatic flavors from a medley of fresh herbs, making it a delicious and balanced meal perfect for any time of the day.
INGREDIENTS
6 oz Chicken Breast (170g)
1/2 cup Low-Fat Buttermilk (120g)
1/4 cup Almond Flour (28g)
1 Tbsp Fresh Thyme
1 Tbsp Fresh Rosemary
1 tsp Garlic Powder
1 tsp Smoked Paprika
Salt and Black Pepper to taste
PREPARATION
Begin by placing the chicken breast between two sheets of plastic wrap and gently pounding it to an even thickness for uniform cooking.
In a shallow dish, mix the low-fat buttermilk with a pinch of salt, black pepper, garlic powder, smoked paprika, chopped fresh thyme, and rosemary to create the marinade.
Submerge the chicken in the buttermilk marinade, ensuring each piece is well coated. Let it marinate in the refrigerator for at least 1 hour or up to 4 hours for enhanced flavor.
Preheat your oven to 425°F (220°C) and line a baking sheet with parchment paper.
In a separate shallow bowl, place the almond flour. Remove the chicken from the marinade, allowing any excess to drip off, and then dredge the chicken in the almond flour mixture until fully coated.
Arrange the coated chicken on the prepared baking sheet. Optionally, lightly spray the chicken with olive oil cooking spray for extra crispiness without adding many calories.
Bake in the preheated oven for 20-25 minutes, or until the chicken reaches an internal temperature of 165°F (74°C) and the coating turns crispy and golden.
Remove from the oven and let rest for a few minutes before serving.