YOUR SOLIN GENERATED RECIPE
Crispy Baked Buttermilk Chicken
Enjoy a healthier twist on a classic fried favorite with this Crispy Baked Buttermilk Chicken. Chicken breast is marinated in tangy buttermilk and seasoned with a blend of spices before being coated in almond flour for a crunchy, satisfying finish. Perfectly crisp on the outside and juicy on the inside, this dish delivers a balanced meal that's both delicious and nutritious.
INGREDIENTS
5 oz Chicken Breast
2 tbsp Buttermilk
1/4 cup Almond Flour
1/2 tsp Paprika
1/4 tsp Garlic Powder
1/4 tsp Onion Powder
1/4 tsp Salt
1/8 tsp Black Pepper
Cooking Spray
PREPARATION
Preheat the oven to 425°F and line a baking sheet with parchment paper.
In a shallow bowl, pour the buttermilk and add a pinch of salt and pepper. Add the chicken breast pieces to the buttermilk and let them marinate for at least 15 minutes.
In another bowl, combine the almond flour, paprika, garlic powder, onion powder, and additional salt and pepper.
Remove the chicken from the buttermilk, letting any excess drip off, then coat each piece evenly in the almond flour mixture.
Place the coated chicken pieces on the prepared baking sheet and lightly spray the tops with cooking spray.
Bake in the preheated oven for 20-25 minutes, or until the chicken is cooked through and the coating is crispy and golden, flipping halfway through for even crispiness.
Once done, let cool for a few minutes before serving.