YOUR SOLIN GENERATED RECIPE
Crispy Buttermilk Baked Chicken
Enjoy a lighter take on crispy fried chicken with this baked version. Tender chicken breast is marinated in tangy buttermilk, then coated in almond flour and a blend of spices to create a satisfying crunch that delivers both flavor and nutritional balance. Perfect for a wholesome breakfast, lunch, or dinner that supports your fitness goals with every bite.
INGREDIENTS
6 ounces Chicken Breast
0.25 cup Buttermilk
0.25 cup Almond Flour
0.5 teaspoon Garlic Powder
0.5 teaspoon Paprika
0.25 teaspoon Salt
0.25 teaspoon Black Pepper
PREPARATION
Preheat your oven to 400°F (200°C) and line a baking sheet with parchment paper.
In a shallow bowl, pour the buttermilk and add a pinch of salt and pepper. Stir well.
Place the chicken breast in the bowl, ensuring it is fully coated. Allow it to marinate in the refrigerator for at least 30 minutes (up to 2 hours for extra flavor).
In another shallow dish, combine the almond flour, garlic powder, paprika, additional salt, and black pepper.
Remove the chicken from the buttermilk, allowing any excess to drip off, then dredge it in the almond flour mixture, pressing lightly to adhere the coating onto the chicken.
Place the coated chicken breast on the prepared baking sheet. Optionally, lightly spray or drizzle a small amount of olive oil over the top for additional crispiness.
Bake in the preheated oven for 20-25 minutes, or until the chicken is fully cooked through and the coating appears lightly golden and crispy.
Remove from the oven, let rest for a couple of minutes, and serve immediately.