Crispy Buttermilk Baked Chicken

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

Crispy Buttermilk Baked Chicken

YOUR SOLIN GENERATED RECIPE

Crispy Buttermilk Baked Chicken

Enjoy a delicious twist on classic fried chicken with this crispy, buttermilk-baked version. Succulent chicken breast is marinated in tangy buttermilk, coated lightly in almond flour and a blend of spices, then baked to a golden crisp perfection. Perfect for a satisfying and nutritionally balanced meal!

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NUTRITION

409kcal
Protein
58.6g
Fat
14.7g
Carbs
10.6g

SERVINGS

1 serving

INGREDIENTS

6 oz Chicken Breast

1/4 cup Buttermilk

2 tbsp Almond Flour

1/2 tsp Salt

1/4 tsp Black Pepper

1/4 tsp Paprika

1/4 tsp Garlic Powder

Olive Oil Cooking Spray

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PREPARATION

  • 1

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

  • 2

    In a shallow dish, combine the buttermilk with a pinch of salt and pepper. Add the chicken breast, ensuring it is fully submerged, and let it marinate for at least 30 minutes (or up to 2 hours in the refrigerator).

  • 3

    In another bowl, mix the almond flour with paprika, garlic powder, and a dash of salt and pepper.

  • 4

    Remove the chicken from the buttermilk, allowing excess liquid to drip off. Dredge the chicken breast in the almond flour mixture, pressing lightly so the coating adheres well.

  • 5

    Place the coated chicken on the prepared baking sheet. Lightly spray the top with olive oil cooking spray to help achieve a crispy finish.

  • 6

    Bake in the preheated oven for 20-25 minutes, or until the chicken is cooked through and the coating is golden and crisp. If desired, broil for an additional 2-3 minutes to enhance crispiness.

  • 7

    Allow the chicken to rest for a few minutes before serving.

Crispy Buttermilk Baked Chicken

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

Crispy Buttermilk Baked Chicken

YOUR SOLIN GENERATED RECIPE

Crispy Buttermilk Baked Chicken

Enjoy a delicious twist on classic fried chicken with this crispy, buttermilk-baked version. Succulent chicken breast is marinated in tangy buttermilk, coated lightly in almond flour and a blend of spices, then baked to a golden crisp perfection. Perfect for a satisfying and nutritionally balanced meal!

NUTRITION

409kcal
Protein
58.6g
Fat
14.7g
Carbs
10.6g

SERVINGS

1 serving

INGREDIENTS

6 oz Chicken Breast

1/4 cup Buttermilk

2 tbsp Almond Flour

1/2 tsp Salt

1/4 tsp Black Pepper

1/4 tsp Paprika

1/4 tsp Garlic Powder

Olive Oil Cooking Spray

PREPARATION

  • 1

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

  • 2

    In a shallow dish, combine the buttermilk with a pinch of salt and pepper. Add the chicken breast, ensuring it is fully submerged, and let it marinate for at least 30 minutes (or up to 2 hours in the refrigerator).

  • 3

    In another bowl, mix the almond flour with paprika, garlic powder, and a dash of salt and pepper.

  • 4

    Remove the chicken from the buttermilk, allowing excess liquid to drip off. Dredge the chicken breast in the almond flour mixture, pressing lightly so the coating adheres well.

  • 5

    Place the coated chicken on the prepared baking sheet. Lightly spray the top with olive oil cooking spray to help achieve a crispy finish.

  • 6

    Bake in the preheated oven for 20-25 minutes, or until the chicken is cooked through and the coating is golden and crisp. If desired, broil for an additional 2-3 minutes to enhance crispiness.

  • 7

    Allow the chicken to rest for a few minutes before serving.