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 tender, juicy chicken breast that’s marinated in buttermilk for extra flavor and moisture, then coated in a lightly spiced almond flour crust and baked to crispy perfection. This dish strikes a perfect balance between protein and wholesome crunch, ideal for a satisfying meal at any time.

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NUTRITION

397kcal
Protein
44.2g
Fat
19.4g
Carbs
12.2g

SERVINGS

1 serving

INGREDIENTS

4 ounces Chicken Breast

1/4 cup Low-Fat Buttermilk

1/4 cup Almond Flour

1 tsp Paprika

1 tsp Garlic Powder

Salt & Pepper to taste

Olive Oil Spray

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

  • 3

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

  • 4

    Submerge the chicken in the buttermilk mixture, ensuring it is well-coated, and let it marinate for at least 20 minutes.

  • 5

    In another shallow dish, place the almond flour. Remove the chicken from the marinade, letting excess drip off, and then dredge it thoroughly in the almond flour until fully coated.

  • 6

    Lightly spray both sides of the coated chicken with olive oil cooking spray to help with browning.

  • 7

    Place the chicken on the prepared baking sheet and bake in the preheated oven for about 20-25 minutes or until the internal temperature reaches 165°F, flipping halfway through if desired for extra crispness.

  • 8

    Remove from the oven and let rest for a few minutes before serving.

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 tender, juicy chicken breast that’s marinated in buttermilk for extra flavor and moisture, then coated in a lightly spiced almond flour crust and baked to crispy perfection. This dish strikes a perfect balance between protein and wholesome crunch, ideal for a satisfying meal at any time.

NUTRITION

397kcal
Protein
44.2g
Fat
19.4g
Carbs
12.2g

SERVINGS

1 serving

INGREDIENTS

4 ounces Chicken Breast

1/4 cup Low-Fat Buttermilk

1/4 cup Almond Flour

1 tsp Paprika

1 tsp Garlic Powder

Salt & Pepper to taste

Olive Oil Spray

PREPARATION

  • 1

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

  • 2

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

  • 3

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

  • 4

    Submerge the chicken in the buttermilk mixture, ensuring it is well-coated, and let it marinate for at least 20 minutes.

  • 5

    In another shallow dish, place the almond flour. Remove the chicken from the marinade, letting excess drip off, and then dredge it thoroughly in the almond flour until fully coated.

  • 6

    Lightly spray both sides of the coated chicken with olive oil cooking spray to help with browning.

  • 7

    Place the chicken on the prepared baking sheet and bake in the preheated oven for about 20-25 minutes or until the internal temperature reaches 165°F, flipping halfway through if desired for extra crispness.

  • 8

    Remove from the oven and let rest for a few minutes before serving.