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

This Crispy Buttermilk Baked Chicken offers a satisfying crunch with a tangy buttermilk marinade that tenderizes the chicken, while a light almond flour coating delivers a gluten-free crisp. Perfectly seasoned with a blend of paprika, garlic powder, salt, and pepper, this dish is ideal for a balanced meal any time of day.

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NUTRITION

362kcal
Protein
40.7g
Fat
18.5g
Carbs
13.2g

SERVINGS

1 serving

INGREDIENTS

5 oz Chicken Breast

1/4 cup Low-Fat Buttermilk

1/4 cup Almond Flour

1 tsp Paprika

1 tsp Garlic Powder

Salt and Pepper to taste

2 sprays Olive Oil Cooking Spray

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PREPARATION

  • 1

    Preheat your oven to 400°F and line a baking sheet with parchment paper.

  • 2

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

  • 3

    Place the chicken breast in the dish and coat evenly with the buttermilk mixture. Allow it to marinate for at least 15 minutes.

  • 4

    In another dish, add the almond flour; once the chicken is marinated, dredge each piece in the almond flour ensuring it is fully coated.

  • 5

    Lay the coated chicken on the prepared baking sheet and lightly spray with olive oil cooking spray on both sides to help with browning.

  • 6

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

  • 7

    Remove from the oven, let rest for a few minutes, and serve warm.

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

This Crispy Buttermilk Baked Chicken offers a satisfying crunch with a tangy buttermilk marinade that tenderizes the chicken, while a light almond flour coating delivers a gluten-free crisp. Perfectly seasoned with a blend of paprika, garlic powder, salt, and pepper, this dish is ideal for a balanced meal any time of day.

NUTRITION

362kcal
Protein
40.7g
Fat
18.5g
Carbs
13.2g

SERVINGS

1 serving

INGREDIENTS

5 oz Chicken Breast

1/4 cup Low-Fat Buttermilk

1/4 cup Almond Flour

1 tsp Paprika

1 tsp Garlic Powder

Salt and Pepper to taste

2 sprays Olive Oil Cooking Spray

PREPARATION

  • 1

    Preheat your oven to 400°F and line a baking sheet with parchment paper.

  • 2

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

  • 3

    Place the chicken breast in the dish and coat evenly with the buttermilk mixture. Allow it to marinate for at least 15 minutes.

  • 4

    In another dish, add the almond flour; once the chicken is marinated, dredge each piece in the almond flour ensuring it is fully coated.

  • 5

    Lay the coated chicken on the prepared baking sheet and lightly spray with olive oil cooking spray on both sides to help with browning.

  • 6

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

  • 7

    Remove from the oven, let rest for a few minutes, and serve warm.