Crispy Baked Buttermilk Chicken

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

Crispy Baked Buttermilk Chicken

YOUR SOLIN GENERATED RECIPE

Crispy Baked Buttermilk Chicken

Enjoy a healthier twist on classic fried chicken with tender chicken breast marinated in tangy buttermilk and lightly coated with almond flour for a crunchy, crispy finish. This baked version delivers satisfying flavor and texture without the heavy calories, making it a perfect choice for balanced eating any time of day.

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NUTRITION

382kcal
Protein
38.8g
Fat
19.2g
Carbs
20.2g

SERVINGS

1 serving

INGREDIENTS

4 oz Chicken Breast

1/2 cup Low-Fat Buttermilk

1/4 cup Almond Flour

1 tsp Smoked Paprika

1 tsp Garlic Powder

Salt and Pepper (to taste)

2 sprays Olive Oil Cooking Spray

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PREPARATION

  • 1

    Preheat your oven to 425°F and line a baking sheet with parchment paper.

  • 2

    In a bowl, combine the low-fat buttermilk with a pinch of salt, pepper, smoked paprika, and garlic powder.

  • 3

    Place the chicken breast in the buttermilk mixture ensuring it is completely coated. Let it marinate in the refrigerator for at least 30 minutes to up to 2 hours.

  • 4

    In a separate shallow dish, add the almond flour and season with a little extra salt, pepper, and smoked paprika.

  • 5

    Remove the chicken from the buttermilk, allowing any excess to drip off, then dredge in the almond flour mixture until fully coated.

  • 6

    Place the coated chicken on the prepared baking sheet and lightly spray the top with olive oil cooking spray.

  • 7

    Bake for 20-25 minutes or until the chicken is cooked through and the coating is crisp, turning once halfway through cooking for even crispiness.

  • 8

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

Crispy Baked Buttermilk Chicken

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

Crispy Baked Buttermilk Chicken

YOUR SOLIN GENERATED RECIPE

Crispy Baked Buttermilk Chicken

Enjoy a healthier twist on classic fried chicken with tender chicken breast marinated in tangy buttermilk and lightly coated with almond flour for a crunchy, crispy finish. This baked version delivers satisfying flavor and texture without the heavy calories, making it a perfect choice for balanced eating any time of day.

NUTRITION

382kcal
Protein
38.8g
Fat
19.2g
Carbs
20.2g

SERVINGS

1 serving

INGREDIENTS

4 oz Chicken Breast

1/2 cup Low-Fat Buttermilk

1/4 cup Almond Flour

1 tsp Smoked Paprika

1 tsp Garlic Powder

Salt and Pepper (to taste)

2 sprays Olive Oil Cooking Spray

PREPARATION

  • 1

    Preheat your oven to 425°F and line a baking sheet with parchment paper.

  • 2

    In a bowl, combine the low-fat buttermilk with a pinch of salt, pepper, smoked paprika, and garlic powder.

  • 3

    Place the chicken breast in the buttermilk mixture ensuring it is completely coated. Let it marinate in the refrigerator for at least 30 minutes to up to 2 hours.

  • 4

    In a separate shallow dish, add the almond flour and season with a little extra salt, pepper, and smoked paprika.

  • 5

    Remove the chicken from the buttermilk, allowing any excess to drip off, then dredge in the almond flour mixture until fully coated.

  • 6

    Place the coated chicken on the prepared baking sheet and lightly spray the top with olive oil cooking spray.

  • 7

    Bake for 20-25 minutes or until the chicken is cooked through and the coating is crisp, turning once halfway through cooking for even crispiness.

  • 8

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