Buttermilk Chicken, Crispy Baked

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

Buttermilk Chicken, Crispy Baked

YOUR SOLIN GENERATED RECIPE

Buttermilk Chicken, Crispy Baked

Enjoy tender, juicy baked chicken that has been marinated in tangy buttermilk and coated lightly with a crispy almond flour crust. This dish delivers a satisfying bite with aromatic spices and a delightful crunch, making it perfect for any meal of the day.

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NUTRITION

388kcal
Protein
57.9g
Fat
11.4g
Carbs
6.6g

SERVINGS

1 serving

INGREDIENTS

6 oz Boneless Skinless Chicken Breast

1/4 cup Low-Fat Buttermilk

2 tbsp Almond Flour

1/4 tsp Sea Salt

1/4 tsp Black Pepper

1/2 tsp Paprika

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PREPARATION

  • 1

    Place the chicken breast in a shallow dish and pour the buttermilk over it, ensuring it is fully coated. Let it marinate in the refrigerator for at least 1 hour to tenderize and infuse flavor.

  • 2

    Preheat your oven to 425°F (220°C). Line a baking sheet with parchment paper or a silicone mat.

  • 3

    In a small bowl, mix the almond flour, sea salt, black pepper, and paprika.

  • 4

    Remove the chicken from the buttermilk marinade, allowing excess liquid to drip off, then coat it evenly with the almond flour and spice mixture. Press the coating gently to adhere well.

  • 5

    Place the coated chicken on the prepared baking sheet. For an extra crispy exterior, you can lightly spray the chicken with cooking oil.

  • 6

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

  • 7

    Let the chicken rest for 5 minutes before serving to retain its juices. Enjoy your crispy baked buttermilk chicken!

Buttermilk Chicken, Crispy Baked

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

Buttermilk Chicken, Crispy Baked

YOUR SOLIN GENERATED RECIPE

Buttermilk Chicken, Crispy Baked

Enjoy tender, juicy baked chicken that has been marinated in tangy buttermilk and coated lightly with a crispy almond flour crust. This dish delivers a satisfying bite with aromatic spices and a delightful crunch, making it perfect for any meal of the day.

NUTRITION

388kcal
Protein
57.9g
Fat
11.4g
Carbs
6.6g

SERVINGS

1 serving

INGREDIENTS

6 oz Boneless Skinless Chicken Breast

1/4 cup Low-Fat Buttermilk

2 tbsp Almond Flour

1/4 tsp Sea Salt

1/4 tsp Black Pepper

1/2 tsp Paprika

PREPARATION

  • 1

    Place the chicken breast in a shallow dish and pour the buttermilk over it, ensuring it is fully coated. Let it marinate in the refrigerator for at least 1 hour to tenderize and infuse flavor.

  • 2

    Preheat your oven to 425°F (220°C). Line a baking sheet with parchment paper or a silicone mat.

  • 3

    In a small bowl, mix the almond flour, sea salt, black pepper, and paprika.

  • 4

    Remove the chicken from the buttermilk marinade, allowing excess liquid to drip off, then coat it evenly with the almond flour and spice mixture. Press the coating gently to adhere well.

  • 5

    Place the coated chicken on the prepared baking sheet. For an extra crispy exterior, you can lightly spray the chicken with cooking oil.

  • 6

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

  • 7

    Let the chicken rest for 5 minutes before serving to retain its juices. Enjoy your crispy baked buttermilk chicken!