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 satisfying, crispy baked chicken that’s marinated in tangy buttermilk and coated in almond flour for a crunchy texture without the deep fryer. This dish offers a perfect balance of protein and healthy fats, making it ideal for any meal of the day.

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NUTRITION

372kcal
Protein
39.7g
Fat
18.6g
Carbs
13.6g

SERVINGS

1 serving

INGREDIENTS

6 oz Chicken Breast

1/4 cup Low-Fat Buttermilk

1/4 cup Almond Flour

1/2 tsp Paprika

1/4 tsp Garlic Powder

1/4 tsp Salt

1/4 tsp 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 bowl, combine the low-fat buttermilk with paprika, garlic powder, salt, and black pepper.

  • 3

    Place the chicken breast in the buttermilk mixture, ensuring it is well-coated. Let it marinate for at least 30 minutes (or up to 2 hours in the refrigerator) to tenderize and infuse flavor.

  • 4

    After marinating, remove the chicken and dredge it in almond flour, shaking off any excess.

  • 5

    Place the coated chicken breast on the prepared baking sheet.

  • 6

    Bake the chicken for 20-25 minutes or until the internal temperature reaches 165°F. For extra crispiness, you can broil for an additional 2-3 minutes at the end.

  • 7

    Allow the chicken to rest for a few minutes before serving to lock in the juices.

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 satisfying, crispy baked chicken that’s marinated in tangy buttermilk and coated in almond flour for a crunchy texture without the deep fryer. This dish offers a perfect balance of protein and healthy fats, making it ideal for any meal of the day.

NUTRITION

372kcal
Protein
39.7g
Fat
18.6g
Carbs
13.6g

SERVINGS

1 serving

INGREDIENTS

6 oz Chicken Breast

1/4 cup Low-Fat Buttermilk

1/4 cup Almond Flour

1/2 tsp Paprika

1/4 tsp Garlic Powder

1/4 tsp Salt

1/4 tsp Black Pepper

PREPARATION

  • 1

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

  • 2

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

  • 3

    Place the chicken breast in the buttermilk mixture, ensuring it is well-coated. Let it marinate for at least 30 minutes (or up to 2 hours in the refrigerator) to tenderize and infuse flavor.

  • 4

    After marinating, remove the chicken and dredge it in almond flour, shaking off any excess.

  • 5

    Place the coated chicken breast on the prepared baking sheet.

  • 6

    Bake the chicken for 20-25 minutes or until the internal temperature reaches 165°F. For extra crispiness, you can broil for an additional 2-3 minutes at the end.

  • 7

    Allow the chicken to rest for a few minutes before serving to lock in the juices.