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

Savor the satisfying crunch and tangy flavor of this Crispy Buttermilk Baked Chicken. Marinated in buttermilk and coated in a seasoned almond flour crust with a hint of paprika and garlic, each bite delivers juicy tenderness wrapped in a crisp, golden exterior.

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NUTRITION

484kcal
Protein
49g
Fat
19.4g
Carbs
15g

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

1 tsp Onion Powder

Salt & Pepper to taste

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PREPARATION

  • 1

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

  • 2

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

  • 3

    In a shallow dish, combine the low-fat buttermilk with a pinch of salt and pepper. Submerge the chicken breast in the buttermilk, ensuring it is fully coated. Let it marinate for at least 30 minutes in the refrigerator.

  • 4

    In another dish, mix together the almond flour, paprika, garlic powder, onion powder, and a bit more salt and pepper.

  • 5

    Remove the chicken from the buttermilk marinade, allowing any excess to drip off, and then dredge it in the almond flour mixture until evenly coated. Press lightly to help the coating adhere.

  • 6

    Place the coated chicken on the prepared baking sheet. Optionally, lightly spray the top with cooking spray to enhance crispiness.

  • 7

    Bake in the preheated oven for about 20-25 minutes or until the chicken is cooked through and the coating is golden and crispy. Check that the internal temperature reaches 165°F.

  • 8

    Remove from the oven and let it rest for a couple of 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

Savor the satisfying crunch and tangy flavor of this Crispy Buttermilk Baked Chicken. Marinated in buttermilk and coated in a seasoned almond flour crust with a hint of paprika and garlic, each bite delivers juicy tenderness wrapped in a crisp, golden exterior.

NUTRITION

484kcal
Protein
49g
Fat
19.4g
Carbs
15g

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

1 tsp Onion Powder

Salt & Pepper to taste

PREPARATION

  • 1

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

  • 2

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

  • 3

    In a shallow dish, combine the low-fat buttermilk with a pinch of salt and pepper. Submerge the chicken breast in the buttermilk, ensuring it is fully coated. Let it marinate for at least 30 minutes in the refrigerator.

  • 4

    In another dish, mix together the almond flour, paprika, garlic powder, onion powder, and a bit more salt and pepper.

  • 5

    Remove the chicken from the buttermilk marinade, allowing any excess to drip off, and then dredge it in the almond flour mixture until evenly coated. Press lightly to help the coating adhere.

  • 6

    Place the coated chicken on the prepared baking sheet. Optionally, lightly spray the top with cooking spray to enhance crispiness.

  • 7

    Bake in the preheated oven for about 20-25 minutes or until the chicken is cooked through and the coating is golden and crispy. Check that the internal temperature reaches 165°F.

  • 8

    Remove from the oven and let it rest for a couple of minutes before serving.