YOUR SOLIN GENERATED RECIPE
Crispy Baked Buttermilk Chicken with Herbs
Enjoy a satisfying twist on a classic comfort food with this crispy baked chicken, marinated in tangy buttermilk and infused with fresh herbs. The light almond flour coating delivers a delightful crunch while keeping the meal lean and flavorful.
INGREDIENTS
5 oz Chicken Breast
1/4 cup Low-Fat Buttermilk
1/4 cup Almond Flour
2 tbsp Fresh Parsley
2 tbsp Fresh Thyme
1 tsp Garlic Powder
1 tsp Onion Powder
Salt & Black Pepper to taste
Cooking Spray
PREPARATION
Preheat your oven to 400°F and line a baking sheet with parchment paper.
In a shallow dish, combine the low-fat buttermilk, chopped fresh parsley, thyme, garlic powder, onion powder, salt, and pepper.
Place the chicken breast between two sheets of plastic wrap and gently pound to an even thickness if necessary. Then submerge the chicken in the buttermilk herb mixture and let it marinate for at least 30 minutes in the refrigerator.
In a separate shallow bowl, add the almond flour. Remove the chicken from the marinade and dredge it in the almond flour until it’s evenly coated.
Place the coated chicken on the prepared baking sheet, spray lightly with cooking spray to help with crisping, and arrange it in a single layer.
Bake for 25-30 minutes or until the chicken is cooked through and the coating is crispy, turning halfway through for even crisping.
Allow the chicken to rest for a couple of minutes before serving.