YOUR SOLIN GENERATED RECIPE
Crispy Buttermilk Baked Chicken
Enjoy a healthier twist on a classic favorite with this Crispy Buttermilk Baked Chicken. Tender chicken breast is marinated in tangy buttermilk and coated with a light almond flour blend spiced with garlic and paprika, then baked to a crispy perfection. The result is a satisfying dish with a delightful crunch, perfect for a wholesome meal that fuels you with lean protein and balanced macros.
INGREDIENTS
1 piece (5 oz) Chicken Breast (approx 142g)
0.25 cup Buttermilk (approx 61g)
0.25 cup Almond Flour (approx 28g)
0.5 teaspoon Garlic Powder
0.5 teaspoon Paprika
Pinch of Salt
Pinch of Black Pepper
PREPARATION
Preheat your oven to 425°F (220°C) and line a baking sheet with parchment paper.
In a shallow bowl, pour the buttermilk and add a pinch of salt and black pepper. Place the chicken breast in the bowl to marinate for at least 30 minutes in the refrigerator.
In a separate small bowl, combine the almond flour, garlic powder, paprika, and a little extra salt and pepper.
Remove the chicken from the buttermilk, allowing excess to drip off, then thoroughly coat it in the almond flour mixture, pressing lightly to help it adhere.
Place the coated chicken on the prepared baking sheet. For extra crispiness, lightly spray the top with olive oil spray if desired.
Bake in the preheated oven for 20-25 minutes or until the chicken reaches an internal temperature of 165°F (74°C) and the coating is crisp.
Remove from the oven, let it rest for a few minutes, and enjoy your crispy, protein-packed meal.