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 perfectly crisp exterior and tender, juicy interior with this oven-baked buttermilk chicken. Marinated in buttermilk and lightly coated in a mix of almond flour and panko breadcrumbs with a blend of spices, this dish delivers satisfying crunch and robust flavor without the extra fat from deep frying.

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NUTRITION

390kcal
Protein
47.4g
Fat
11.2g
Carbs
26g

SERVINGS

1 serving

INGREDIENTS

6 ounces Boneless Skinless Chicken Breast

1/4 cup Buttermilk

2 tablespoons Almond Flour

1/4 cup Panko Breadcrumbs

1 teaspoon Garlic Powder

1 teaspoon Paprika

Salt and Pepper to taste

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PREPARATION

  • 1

    Preheat your oven to 425°F and line a baking sheet with parchment paper or lightly oil a baking rack.

  • 2

    Place the chicken breast in a shallow dish and pour the buttermilk over it. Let it marinate for at least 30 minutes in the refrigerator.

  • 3

    In a separate bowl, combine almond flour, panko breadcrumbs, garlic powder, paprika, salt, and pepper.

  • 4

    Remove the chicken from the buttermilk, allowing any excess to drip off, then dredge the chicken in the flour mixture, pressing lightly to ensure the coating adheres.

  • 5

    Place the coated chicken on the prepared baking sheet or rack. For extra crispiness, spray a light coating of cooking spray on top if desired.

  • 6

    Bake in the preheated oven for 20-25 minutes, or until the chicken is cooked through and the coating is golden brown.

  • 7

    Remove from the oven and let rest for a few minutes before serving.

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 perfectly crisp exterior and tender, juicy interior with this oven-baked buttermilk chicken. Marinated in buttermilk and lightly coated in a mix of almond flour and panko breadcrumbs with a blend of spices, this dish delivers satisfying crunch and robust flavor without the extra fat from deep frying.

NUTRITION

390kcal
Protein
47.4g
Fat
11.2g
Carbs
26g

SERVINGS

1 serving

INGREDIENTS

6 ounces Boneless Skinless Chicken Breast

1/4 cup Buttermilk

2 tablespoons Almond Flour

1/4 cup Panko Breadcrumbs

1 teaspoon Garlic Powder

1 teaspoon Paprika

Salt and Pepper to taste

PREPARATION

  • 1

    Preheat your oven to 425°F and line a baking sheet with parchment paper or lightly oil a baking rack.

  • 2

    Place the chicken breast in a shallow dish and pour the buttermilk over it. Let it marinate for at least 30 minutes in the refrigerator.

  • 3

    In a separate bowl, combine almond flour, panko breadcrumbs, garlic powder, paprika, salt, and pepper.

  • 4

    Remove the chicken from the buttermilk, allowing any excess to drip off, then dredge the chicken in the flour mixture, pressing lightly to ensure the coating adheres.

  • 5

    Place the coated chicken on the prepared baking sheet or rack. For extra crispiness, spray a light coating of cooking spray on top if desired.

  • 6

    Bake in the preheated oven for 20-25 minutes, or until the chicken is cooked through and the coating is golden brown.

  • 7

    Remove from the oven and let rest for a few minutes before serving.