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 healthier twist on classic fried chicken with this Crispy Buttermilk Baked Chicken. The chicken is marinated in tangy low-fat buttermilk, then coated in a crunchy almond flour mix with a hint of paprika and garlic. Baked to perfection, this dish offers a satisfying crunch without the extra calories of deep-frying, making it a versatile option for breakfast, lunch, or dinner.

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NUTRITION

333kcal
Protein
35.4g
Fat
16.7g
Carbs
12.9g

SERVINGS

1 serving

INGREDIENTS

4 oz Chicken Breast

1/4 cup Low-Fat Buttermilk

1/4 cup Almond Flour

1 tsp Paprika

1/2 tsp Garlic Powder

Salt and Black Pepper to taste

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PREPARATION

  • 1

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

  • 2

    In a shallow bowl, pour in the low-fat buttermilk. Season lightly with salt and black pepper.

  • 3

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

  • 4

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

  • 5

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

  • 6

    Remove the chicken from the buttermilk, allowing excess to drip off, then dredge it in the almond flour mixture ensuring an even coating.

  • 7

    Place the coated chicken on the prepared baking sheet. For extra crispiness, lightly spray the top with a bit of cooking oil spray if desired.

  • 8

    Bake in the preheated oven for 20-25 minutes, or until the internal temperature reaches 165°F, turning halfway through for even crispiness.

  • 9

    Allow the chicken to rest for 5 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 healthier twist on classic fried chicken with this Crispy Buttermilk Baked Chicken. The chicken is marinated in tangy low-fat buttermilk, then coated in a crunchy almond flour mix with a hint of paprika and garlic. Baked to perfection, this dish offers a satisfying crunch without the extra calories of deep-frying, making it a versatile option for breakfast, lunch, or dinner.

NUTRITION

333kcal
Protein
35.4g
Fat
16.7g
Carbs
12.9g

SERVINGS

1 serving

INGREDIENTS

4 oz Chicken Breast

1/4 cup Low-Fat Buttermilk

1/4 cup Almond Flour

1 tsp Paprika

1/2 tsp Garlic Powder

Salt and Black Pepper to taste

PREPARATION

  • 1

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

  • 2

    In a shallow bowl, pour in the low-fat buttermilk. Season lightly with salt and black pepper.

  • 3

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

  • 4

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

  • 5

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

  • 6

    Remove the chicken from the buttermilk, allowing excess to drip off, then dredge it in the almond flour mixture ensuring an even coating.

  • 7

    Place the coated chicken on the prepared baking sheet. For extra crispiness, lightly spray the top with a bit of cooking oil spray if desired.

  • 8

    Bake in the preheated oven for 20-25 minutes, or until the internal temperature reaches 165°F, turning halfway through for even crispiness.

  • 9

    Allow the chicken to rest for 5 minutes before serving.