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 delightful twist on classic fried chicken without the excess oil. This Crispy Baked Buttermilk Chicken features tender chicken breast marinated in tangy buttermilk, then coated in a light almond flour crust seasoned with a blend of herbs and spices. The chicken bakes to a satisfying crunch while staying moist on the inside, offering a balanced meal that's both comforting and healthier.

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NUTRITION

402kcal
Protein
59.4g
Fat
11.3g
Carbs
8.6g

SERVINGS

1 serving

INGREDIENTS

6 oz Chicken Breast

1/8 cup Buttermilk

2 tbsp Almond Flour

1/2 tsp Smoked Paprika

1/2 tsp Garlic Powder

Pinch of Salt

Pinch of 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 bowl, pour the buttermilk. Add smoked paprika, garlic powder, salt, and black pepper to the buttermilk, stirring to combine.

  • 3

    Place the chicken breast between two sheets of plastic wrap and gently pound to an even thickness if needed.

  • 4

    Submerge the chicken breast in the buttermilk mixture and let it marinate for at least 30 minutes in the refrigerator.

  • 5

    In another shallow dish, place the almond flour. After marinating, transfer the chicken to the almond flour, coating it evenly on both sides.

  • 6

    Place the coated chicken onto the prepared baking sheet.

  • 7

    Bake for 20-25 minutes until the chicken is cooked through and the coating is golden and crisp. Optionally, broil for an additional 2-3 minutes for extra crispiness.

  • 8

    Let the chicken 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 a delightful twist on classic fried chicken without the excess oil. This Crispy Baked Buttermilk Chicken features tender chicken breast marinated in tangy buttermilk, then coated in a light almond flour crust seasoned with a blend of herbs and spices. The chicken bakes to a satisfying crunch while staying moist on the inside, offering a balanced meal that's both comforting and healthier.

NUTRITION

402kcal
Protein
59.4g
Fat
11.3g
Carbs
8.6g

SERVINGS

1 serving

INGREDIENTS

6 oz Chicken Breast

1/8 cup Buttermilk

2 tbsp Almond Flour

1/2 tsp Smoked Paprika

1/2 tsp Garlic Powder

Pinch of Salt

Pinch of Black Pepper

PREPARATION

  • 1

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

  • 2

    In a shallow bowl, pour the buttermilk. Add smoked paprika, garlic powder, salt, and black pepper to the buttermilk, stirring to combine.

  • 3

    Place the chicken breast between two sheets of plastic wrap and gently pound to an even thickness if needed.

  • 4

    Submerge the chicken breast in the buttermilk mixture and let it marinate for at least 30 minutes in the refrigerator.

  • 5

    In another shallow dish, place the almond flour. After marinating, transfer the chicken to the almond flour, coating it evenly on both sides.

  • 6

    Place the coated chicken onto the prepared baking sheet.

  • 7

    Bake for 20-25 minutes until the chicken is cooked through and the coating is golden and crisp. Optionally, broil for an additional 2-3 minutes for extra crispiness.

  • 8

    Let the chicken rest for a few minutes before serving.