Buttermilk Marinated Crispy Baked Chicken

This is an example of a meal that Solin would create to include in your personalized meal plan.

Buttermilk Marinated Crispy Baked Chicken

YOUR SOLIN GENERATED RECIPE

Buttermilk Marinated Crispy Baked Chicken

Enjoy a flavorful twist on baked chicken, marinated in tangy buttermilk and coated in a light almond flour crust for a satisfying crunch. This dish brings a perfect balance of tender chicken and a crisp exterior, ideal whether you're enjoying it for breakfast, lunch, or dinner.

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NUTRITION

459kcal
Protein
53.9g
Fat
18.6g
Carbs
16g

SERVINGS

1 serving

INGREDIENTS

5 oz Chicken Breast

1/4 cup Low-Fat Buttermilk

1/4 cup Almond Flour

1/2 tsp Garlic Powder

1/2 tsp Onion Powder

1/2 tsp Paprika

Salt & Pepper to taste

Cooking Spray

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PREPARATION

  • 1

    In a bowl, combine the low-fat buttermilk with garlic powder, onion powder, paprika, salt, and pepper.

  • 2

    Place the chicken breast in the bowl, ensuring it is fully submerged in the marinade. Cover and refrigerate for at least 2 hours, or overnight for more flavor.

  • 3

    Preheat your oven to 400°F and lightly spray a baking sheet with cooking spray.

  • 4

    In a shallow dish, add the almond flour. Remove the chicken from the buttermilk marinade allowing excess to drip off, then dredge evenly in the almond flour until well coated.

  • 5

    Place the coated chicken on the prepared baking sheet. Optionally, lightly spray the top of the chicken with cooking spray for extra crispiness.

  • 6

    Bake in the preheated oven for 20-25 minutes or until the chicken reaches an internal temperature of 165°F and the crust is golden and crispy.

  • 7

    Let the chicken rest for a few minutes before serving.

Buttermilk Marinated Crispy Baked Chicken

This is an example of a meal that Solin would create to include in your personalized meal plan.

Buttermilk Marinated Crispy Baked Chicken

YOUR SOLIN GENERATED RECIPE

Buttermilk Marinated Crispy Baked Chicken

Enjoy a flavorful twist on baked chicken, marinated in tangy buttermilk and coated in a light almond flour crust for a satisfying crunch. This dish brings a perfect balance of tender chicken and a crisp exterior, ideal whether you're enjoying it for breakfast, lunch, or dinner.

NUTRITION

459kcal
Protein
53.9g
Fat
18.6g
Carbs
16g

SERVINGS

1 serving

INGREDIENTS

5 oz Chicken Breast

1/4 cup Low-Fat Buttermilk

1/4 cup Almond Flour

1/2 tsp Garlic Powder

1/2 tsp Onion Powder

1/2 tsp Paprika

Salt & Pepper to taste

Cooking Spray

PREPARATION

  • 1

    In a bowl, combine the low-fat buttermilk with garlic powder, onion powder, paprika, salt, and pepper.

  • 2

    Place the chicken breast in the bowl, ensuring it is fully submerged in the marinade. Cover and refrigerate for at least 2 hours, or overnight for more flavor.

  • 3

    Preheat your oven to 400°F and lightly spray a baking sheet with cooking spray.

  • 4

    In a shallow dish, add the almond flour. Remove the chicken from the buttermilk marinade allowing excess to drip off, then dredge evenly in the almond flour until well coated.

  • 5

    Place the coated chicken on the prepared baking sheet. Optionally, lightly spray the top of the chicken with cooking spray for extra crispiness.

  • 6

    Bake in the preheated oven for 20-25 minutes or until the chicken reaches an internal temperature of 165°F and the crust is golden and crispy.

  • 7

    Let the chicken rest for a few minutes before serving.