Crispy Buttermilk Oven-Baked Chicken

This is an example of a meal that Solin would create to include in your personalized meal plan.

Crispy Buttermilk Oven-Baked Chicken

YOUR SOLIN GENERATED RECIPE

Crispy Buttermilk Oven-Baked Chicken

Enjoy a satisfyingly crispy and flavorful chicken dish that’s been marinated in tangy buttermilk and coated in a light almond flour crust. Perfect for any meal, this dish offers a delicious blend of savory spices and a crunchy texture without deep frying.

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NUTRITION

453kcal
Protein
55.3g
Fat
18.1g
Carbs
12.7g

SERVINGS

1 serving

INGREDIENTS

1 piece Chicken Breast (~150g)

1/4 cup Buttermilk (~61g)

1/4 cup Almond Flour (~28g)

1/2 tsp Paprika (~1g)

1/2 tsp Garlic Powder (~1g)

1/4 tsp Salt (~1.5g)

1/4 tsp Black Pepper (~0.5g)

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PREPARATION

  • 1

    Preheat your oven to 400°F (200°C) and line a baking sheet with parchment paper.

  • 2

    In a shallow bowl, combine the buttermilk with salt, black pepper, paprika, and garlic powder.

  • 3

    Place the chicken breast in the buttermilk mixture, ensuring it is fully coated. Let it marinate in the refrigerator for at least 30 minutes.

  • 4

    In a separate shallow dish, add the almond flour. Once marinated, remove the chicken from the buttermilk, allowing any excess to drip off, and dredge it in the almond flour until evenly coated.

  • 5

    Place the coated chicken breast on the prepared baking sheet. Optionally, you can lightly spray the top with a little cooking spray for extra crispiness.

  • 6

    Bake in the preheated oven for 20-25 minutes, or until the chicken reaches an internal temperature of 165°F (74°C) and the crust is golden and crispy.

  • 7

    Allow the chicken to rest for 5 minutes before slicing and serving.

Crispy Buttermilk Oven-Baked Chicken

This is an example of a meal that Solin would create to include in your personalized meal plan.

Crispy Buttermilk Oven-Baked Chicken

YOUR SOLIN GENERATED RECIPE

Crispy Buttermilk Oven-Baked Chicken

Enjoy a satisfyingly crispy and flavorful chicken dish that’s been marinated in tangy buttermilk and coated in a light almond flour crust. Perfect for any meal, this dish offers a delicious blend of savory spices and a crunchy texture without deep frying.

NUTRITION

453kcal
Protein
55.3g
Fat
18.1g
Carbs
12.7g

SERVINGS

1 serving

INGREDIENTS

1 piece Chicken Breast (~150g)

1/4 cup Buttermilk (~61g)

1/4 cup Almond Flour (~28g)

1/2 tsp Paprika (~1g)

1/2 tsp Garlic Powder (~1g)

1/4 tsp Salt (~1.5g)

1/4 tsp Black Pepper (~0.5g)

PREPARATION

  • 1

    Preheat your oven to 400°F (200°C) and line a baking sheet with parchment paper.

  • 2

    In a shallow bowl, combine the buttermilk with salt, black pepper, paprika, and garlic powder.

  • 3

    Place the chicken breast in the buttermilk mixture, ensuring it is fully coated. Let it marinate in the refrigerator for at least 30 minutes.

  • 4

    In a separate shallow dish, add the almond flour. Once marinated, remove the chicken from the buttermilk, allowing any excess to drip off, and dredge it in the almond flour until evenly coated.

  • 5

    Place the coated chicken breast on the prepared baking sheet. Optionally, you can lightly spray the top with a little cooking spray for extra crispiness.

  • 6

    Bake in the preheated oven for 20-25 minutes, or until the chicken reaches an internal temperature of 165°F (74°C) and the crust is golden and crispy.

  • 7

    Allow the chicken to rest for 5 minutes before slicing and serving.