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 lighter take on crispy fried chicken by baking tender chicken breast marinated in buttermilk and coated in almond flour with a blend of spices. This dish offers a satisfying crunch with a perfectly balanced flavor that’s both comforting and nutritious.

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NUTRITION

440kcal
Protein
45.8g
Fat
20.4g
Carbs
20.4g

SERVINGS

1 serving

INGREDIENTS

6 oz Chicken Breast

1/2 cup Buttermilk

1/4 cup Almond Flour

1/2 tsp Garlic Powder

1/2 tsp Paprika

Pinch Salt

Pinch Black Pepper

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PREPARATION

  • 1

    Place the chicken breast in a shallow dish and pour the buttermilk over it, ensuring the chicken is well-coated. Marinate for at least 30 minutes in the refrigerator.

  • 2

    Preheat your oven to 425°F (220°C) and line a baking sheet with parchment paper.

  • 3

    In a separate shallow bowl, combine the almond flour, garlic powder, paprika, salt, and pepper.

  • 4

    Remove the chicken from the buttermilk marinade allowing any excess to drip off. Dredge the chicken in the almond flour mixture, pressing gently to help the coating adhere.

  • 5

    Place the coated chicken on the prepared baking sheet. For extra crispiness, lightly spray the top with a bit of cooking spray if desired.

  • 6

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

  • 7

    Let it rest for a couple of 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 lighter take on crispy fried chicken by baking tender chicken breast marinated in buttermilk and coated in almond flour with a blend of spices. This dish offers a satisfying crunch with a perfectly balanced flavor that’s both comforting and nutritious.

NUTRITION

440kcal
Protein
45.8g
Fat
20.4g
Carbs
20.4g

SERVINGS

1 serving

INGREDIENTS

6 oz Chicken Breast

1/2 cup Buttermilk

1/4 cup Almond Flour

1/2 tsp Garlic Powder

1/2 tsp Paprika

Pinch Salt

Pinch Black Pepper

PREPARATION

  • 1

    Place the chicken breast in a shallow dish and pour the buttermilk over it, ensuring the chicken is well-coated. Marinate for at least 30 minutes in the refrigerator.

  • 2

    Preheat your oven to 425°F (220°C) and line a baking sheet with parchment paper.

  • 3

    In a separate shallow bowl, combine the almond flour, garlic powder, paprika, salt, and pepper.

  • 4

    Remove the chicken from the buttermilk marinade allowing any excess to drip off. Dredge the chicken in the almond flour mixture, pressing gently to help the coating adhere.

  • 5

    Place the coated chicken on the prepared baking sheet. For extra crispiness, lightly spray the top with a bit of cooking spray if desired.

  • 6

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

  • 7

    Let it rest for a couple of minutes before serving.