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

Enjoy a satisfying twist on a classic with crispy, oven-baked chicken that's marinated in tangy buttermilk and lightly coated in almond flour. This dish features tender chicken with a crunchy crust and a blend of aromatic spices that make every bite delightful.

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NUTRITION

350kcal
Protein
42.3g
Fat
14.4g
Carbs
11.6g

SERVINGS

1 serving

INGREDIENTS

6 oz Chicken Breast

1/4 cup Buttermilk

2 tbsp Almond Flour

1 tsp Paprika

1 tsp Garlic Powder

1 pinch Salt

1 pinch Black Pepper

Olive Oil Spray

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PREPARATION

  • 1

    Preheat your oven to 425°F (220°C) and line a baking sheet with parchment paper.

  • 2

    In a shallow dish, pour the buttermilk. Add the chicken breast and let it marinate for at least 30 minutes, or up to overnight in the refrigerator for extra flavor.

  • 3

    In another shallow bowl, combine the almond flour, paprika, garlic powder, salt, and black pepper.

  • 4

    Remove the chicken from the buttermilk, allowing any excess to drip off, then dredge each piece in the almond flour mixture until well coated.

  • 5

    Place the coated chicken on the prepared baking sheet. Lightly spray the chicken with olive oil spray to help achieve a crispy texture.

  • 6

    Bake in the preheated oven for 20-25 minutes, or until the chicken is cooked through and the coating is crispy. Optionally, broil for an additional 2-3 minutes for extra crispiness.

  • 7

    Let the chicken rest for a few 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

Enjoy a satisfying twist on a classic with crispy, oven-baked chicken that's marinated in tangy buttermilk and lightly coated in almond flour. This dish features tender chicken with a crunchy crust and a blend of aromatic spices that make every bite delightful.

NUTRITION

350kcal
Protein
42.3g
Fat
14.4g
Carbs
11.6g

SERVINGS

1 serving

INGREDIENTS

6 oz Chicken Breast

1/4 cup Buttermilk

2 tbsp Almond Flour

1 tsp Paprika

1 tsp Garlic Powder

1 pinch Salt

1 pinch Black Pepper

Olive Oil Spray

PREPARATION

  • 1

    Preheat your oven to 425°F (220°C) and line a baking sheet with parchment paper.

  • 2

    In a shallow dish, pour the buttermilk. Add the chicken breast and let it marinate for at least 30 minutes, or up to overnight in the refrigerator for extra flavor.

  • 3

    In another shallow bowl, combine the almond flour, paprika, garlic powder, salt, and black pepper.

  • 4

    Remove the chicken from the buttermilk, allowing any excess to drip off, then dredge each piece in the almond flour mixture until well coated.

  • 5

    Place the coated chicken on the prepared baking sheet. Lightly spray the chicken with olive oil spray to help achieve a crispy texture.

  • 6

    Bake in the preheated oven for 20-25 minutes, or until the chicken is cooked through and the coating is crispy. Optionally, broil for an additional 2-3 minutes for extra crispiness.

  • 7

    Let the chicken rest for a few minutes before serving.