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 chicken with a tangy buttermilk marinade and a delicate almond flour coating. This dish delivers a satisfying crunch and tender, juicy meat, making it an ideal balanced option for any meal of the day.

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NUTRITION

404kcal
Protein
44.7g
Fat
18.4g
Carbs
15.6g

SERVINGS

1 serving

INGREDIENTS

6 oz Chicken Breast

1/4 cup Low-Fat Buttermilk

1/4 cup Almond Flour

1 tsp Paprika

1 tsp Garlic Powder

Pinch of Salt

Pinch of Black Pepper

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PREPARATION

  • 1

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

  • 2

    In a shallow dish, combine the low-fat buttermilk with a pinch of salt, a pinch of black pepper, paprika, and garlic powder.

  • 3

    Place the chicken breasts in the buttermilk mixture, ensuring they are well-coated. Let them marinate for at least 30 minutes in the refrigerator.

  • 4

    In another shallow plate, spread out the almond flour.

  • 5

    Remove each chicken breast from the marinade, allowing excess liquid to drip off. Dredge the chicken thoroughly in the almond flour until fully coated.

  • 6

    Place the coated chicken on the prepared baking sheet and lightly spray or drizzle with a small amount of oil if desired.

  • 7

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

  • 8

    Let the chicken rest for a few 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 chicken with a tangy buttermilk marinade and a delicate almond flour coating. This dish delivers a satisfying crunch and tender, juicy meat, making it an ideal balanced option for any meal of the day.

NUTRITION

404kcal
Protein
44.7g
Fat
18.4g
Carbs
15.6g

SERVINGS

1 serving

INGREDIENTS

6 oz Chicken Breast

1/4 cup Low-Fat Buttermilk

1/4 cup Almond Flour

1 tsp Paprika

1 tsp Garlic Powder

Pinch of Salt

Pinch of Black Pepper

PREPARATION

  • 1

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

  • 2

    In a shallow dish, combine the low-fat buttermilk with a pinch of salt, a pinch of black pepper, paprika, and garlic powder.

  • 3

    Place the chicken breasts in the buttermilk mixture, ensuring they are well-coated. Let them marinate for at least 30 minutes in the refrigerator.

  • 4

    In another shallow plate, spread out the almond flour.

  • 5

    Remove each chicken breast from the marinade, allowing excess liquid to drip off. Dredge the chicken thoroughly in the almond flour until fully coated.

  • 6

    Place the coated chicken on the prepared baking sheet and lightly spray or drizzle with a small amount of oil if desired.

  • 7

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

  • 8

    Let the chicken rest for a few minutes before serving.