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 healthier take on crispy fried chicken with this oven-baked buttermilk chicken recipe. Marinated in tangy buttermilk and lightly coated in almond flour with aromatic spices, this dish delivers a satisfying crunch and juicy interior that works perfectly for a nutritious breakfast, lunch, or dinner.

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NUTRITION

442kcal
Protein
44.7g
Fat
27.8g
Carbs
15.2g

SERVINGS

1 serving

INGREDIENTS

1 piece (6 oz) Boneless, Skinless Chicken Thigh (~170g)

1/2 cup Low-Fat Buttermilk (~122g)

1/4 cup Almond Flour (~28g)

1 tsp Paprika

1 tsp Garlic Powder

Salt and Pepper to taste

Olive Oil Cooking Spray

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PREPARATION

  • 1

    Preheat the oven to 425°F. Prepare a baking sheet by lightly spraying it with olive oil cooking spray or lining it 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 boneless, skinless chicken thigh in the marinade, ensuring it is well coated. Let it sit for at least 30 minutes (or up to 2 hours in the refrigerator) to tenderize and absorb flavors.

  • 4

    In another shallow dish, spread the almond flour. Remove the chicken from the buttermilk marinade, letting the excess drip off, and then dredge it thoroughly in the almond flour until evenly coated.

  • 5

    Place the coated chicken thigh onto the prepared baking sheet. For extra crispiness, lightly spray the top with olive oil cooking spray.

  • 6

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

  • 7

    Allow the chicken to rest for a few minutes before serving. Enjoy this crispy, flavorful chicken dish as a satisfying meal any time of day.

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 healthier take on crispy fried chicken with this oven-baked buttermilk chicken recipe. Marinated in tangy buttermilk and lightly coated in almond flour with aromatic spices, this dish delivers a satisfying crunch and juicy interior that works perfectly for a nutritious breakfast, lunch, or dinner.

NUTRITION

442kcal
Protein
44.7g
Fat
27.8g
Carbs
15.2g

SERVINGS

1 serving

INGREDIENTS

1 piece (6 oz) Boneless, Skinless Chicken Thigh (~170g)

1/2 cup Low-Fat Buttermilk (~122g)

1/4 cup Almond Flour (~28g)

1 tsp Paprika

1 tsp Garlic Powder

Salt and Pepper to taste

Olive Oil Cooking Spray

PREPARATION

  • 1

    Preheat the oven to 425°F. Prepare a baking sheet by lightly spraying it with olive oil cooking spray or lining it 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 boneless, skinless chicken thigh in the marinade, ensuring it is well coated. Let it sit for at least 30 minutes (or up to 2 hours in the refrigerator) to tenderize and absorb flavors.

  • 4

    In another shallow dish, spread the almond flour. Remove the chicken from the buttermilk marinade, letting the excess drip off, and then dredge it thoroughly in the almond flour until evenly coated.

  • 5

    Place the coated chicken thigh onto the prepared baking sheet. For extra crispiness, lightly spray the top with olive oil cooking spray.

  • 6

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

  • 7

    Allow the chicken to rest for a few minutes before serving. Enjoy this crispy, flavorful chicken dish as a satisfying meal any time of day.