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

Savor the crunch of this crispy yet tender buttermilk baked chicken. Marinated in tangy buttermilk and lightly coated with almond flour and spices, the chicken develops a crunchy exterior while locking in moisture and flavor. Perfectly balanced in protein and calories, this dish is ideal for a wholesome breakfast, lunch, or dinner.

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NUTRITION

341kcal
Protein
50.7g
Fat
13.3g
Carbs
11.1g

SERVINGS

1 serving

INGREDIENTS

5 ounces Chicken Breast

1/4 cup Buttermilk

2 tablespoons Almond Flour

1 teaspoon Paprika

1 teaspoon Garlic Powder

Salt and Pepper to taste

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PREPARATION

  • 1

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

  • 2

    Place the chicken breast between two sheets of plastic wrap and gently pound to an even thickness.

  • 3

    In a shallow bowl, pour the buttermilk and add a pinch of salt and pepper. Submerge the chicken breast in the buttermilk mixture and let it marinate for at least 20 minutes.

  • 4

    In another bowl, combine the almond flour, paprika, garlic powder, and a little extra salt and pepper.

  • 5

    Remove the chicken from the buttermilk, allowing excess to drip off, and coat both sides thoroughly in the almond flour mixture.

  • 6

    Arrange the coated chicken breast on the prepared baking sheet.

  • 7

    Bake in the preheated oven for 20-25 minutes, or until the chicken is cooked through and the coating is crispy. For extra crunch, you can broil the chicken for an additional 2-3 minutes at the end.

  • 8

    Let the chicken rest for a few minutes before slicing and 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

Savor the crunch of this crispy yet tender buttermilk baked chicken. Marinated in tangy buttermilk and lightly coated with almond flour and spices, the chicken develops a crunchy exterior while locking in moisture and flavor. Perfectly balanced in protein and calories, this dish is ideal for a wholesome breakfast, lunch, or dinner.

NUTRITION

341kcal
Protein
50.7g
Fat
13.3g
Carbs
11.1g

SERVINGS

1 serving

INGREDIENTS

5 ounces Chicken Breast

1/4 cup Buttermilk

2 tablespoons Almond Flour

1 teaspoon Paprika

1 teaspoon Garlic Powder

Salt and Pepper to taste

PREPARATION

  • 1

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

  • 2

    Place the chicken breast between two sheets of plastic wrap and gently pound to an even thickness.

  • 3

    In a shallow bowl, pour the buttermilk and add a pinch of salt and pepper. Submerge the chicken breast in the buttermilk mixture and let it marinate for at least 20 minutes.

  • 4

    In another bowl, combine the almond flour, paprika, garlic powder, and a little extra salt and pepper.

  • 5

    Remove the chicken from the buttermilk, allowing excess to drip off, and coat both sides thoroughly in the almond flour mixture.

  • 6

    Arrange the coated chicken breast on the prepared baking sheet.

  • 7

    Bake in the preheated oven for 20-25 minutes, or until the chicken is cooked through and the coating is crispy. For extra crunch, you can broil the chicken for an additional 2-3 minutes at the end.

  • 8

    Let the chicken rest for a few minutes before slicing and serving.