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 fried chicken with this crispy baked buttermilk chicken. The tender chicken breast marinates in low-fat buttermilk and is lightly coated in almond flour seasoned with paprika, garlic powder, salt, and pepper to achieve a satisfying crunch without deep frying.

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NUTRITION

506kcal
Protein
50.8g
Fat
19.3g
Carbs
15.5g

SERVINGS

1 serving

INGREDIENTS

6 oz Chicken Breast

1/2 cup Low-Fat Buttermilk

1/4 cup Almond Flour

1 tsp Paprika

1/2 tsp Garlic Powder

1/2 tsp Salt

1/4 tsp Black Pepper

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PREPARATION

  • 1

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

  • 2

    In a shallow dish, pour the low-fat buttermilk. Add the chicken breasts and ensure they are fully coated. Let them marinate for at least 30 minutes in the refrigerator.

  • 3

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

  • 4

    Remove the chicken from the buttermilk, allowing any excess to drip off, and then dredge each piece in the almond flour mixture, ensuring an even coating.

  • 5

    Place the coated chicken breasts on the prepared baking sheet.

  • 6

    Bake in the preheated oven for 20-25 minutes, or until the chicken reaches an internal temperature of 165°F, turning halfway for even crisping.

  • 7

    Let the chicken rest for a few minutes before serving to allow the juices to redistribute.

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 fried chicken with this crispy baked buttermilk chicken. The tender chicken breast marinates in low-fat buttermilk and is lightly coated in almond flour seasoned with paprika, garlic powder, salt, and pepper to achieve a satisfying crunch without deep frying.

NUTRITION

506kcal
Protein
50.8g
Fat
19.3g
Carbs
15.5g

SERVINGS

1 serving

INGREDIENTS

6 oz Chicken Breast

1/2 cup Low-Fat Buttermilk

1/4 cup Almond Flour

1 tsp Paprika

1/2 tsp Garlic Powder

1/2 tsp Salt

1/4 tsp Black Pepper

PREPARATION

  • 1

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

  • 2

    In a shallow dish, pour the low-fat buttermilk. Add the chicken breasts and ensure they are fully coated. Let them marinate for at least 30 minutes in the refrigerator.

  • 3

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

  • 4

    Remove the chicken from the buttermilk, allowing any excess to drip off, and then dredge each piece in the almond flour mixture, ensuring an even coating.

  • 5

    Place the coated chicken breasts on the prepared baking sheet.

  • 6

    Bake in the preheated oven for 20-25 minutes, or until the chicken reaches an internal temperature of 165°F, turning halfway for even crisping.

  • 7

    Let the chicken rest for a few minutes before serving to allow the juices to redistribute.