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 this juicy, crispy baked chicken that’s marinated in tangy buttermilk and coated in a well-seasoned almond flour blend. With a satisfying crunch and succulent interior, it’s a healthier twist on a classic favorite perfect for any meal.

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NUTRITION

448kcal
Protein
41.7g
Fat
22.1g
Carbs
15.4g

SERVINGS

1 serving

INGREDIENTS

5 ounces Chicken Breast

1/2 cup Buttermilk

1/3 cup Almond Flour

1 teaspoon Paprika

1 teaspoon Garlic Powder

Salt and Pepper to taste

4 sprays Cooking Spray

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PREPARATION

  • 1

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

  • 2

    In a shallow bowl, pour the buttermilk and add a pinch of salt and pepper. Submerge the chicken breast in the buttermilk and let it marinate for at least 30 minutes (or up to 2 hours in the refrigerator).

  • 3

    In another bowl, combine almond flour, paprika, garlic powder, and a little extra salt and pepper.

  • 4

    Remove the chicken from the buttermilk, shaking off any excess liquid, then dredge it in the almond flour mixture, pressing gently to ensure the coating adheres well.

  • 5

    Place the coated chicken on the prepared baking sheet and lightly spray the top with cooking 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 golden and crisp. Flip halfway through baking if desired for even crispiness.

  • 7

    Remove from the oven and allow to rest for a few minutes before serving.

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 this juicy, crispy baked chicken that’s marinated in tangy buttermilk and coated in a well-seasoned almond flour blend. With a satisfying crunch and succulent interior, it’s a healthier twist on a classic favorite perfect for any meal.

NUTRITION

448kcal
Protein
41.7g
Fat
22.1g
Carbs
15.4g

SERVINGS

1 serving

INGREDIENTS

5 ounces Chicken Breast

1/2 cup Buttermilk

1/3 cup Almond Flour

1 teaspoon Paprika

1 teaspoon Garlic Powder

Salt and Pepper to taste

4 sprays Cooking Spray

PREPARATION

  • 1

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

  • 2

    In a shallow bowl, pour the buttermilk and add a pinch of salt and pepper. Submerge the chicken breast in the buttermilk and let it marinate for at least 30 minutes (or up to 2 hours in the refrigerator).

  • 3

    In another bowl, combine almond flour, paprika, garlic powder, and a little extra salt and pepper.

  • 4

    Remove the chicken from the buttermilk, shaking off any excess liquid, then dredge it in the almond flour mixture, pressing gently to ensure the coating adheres well.

  • 5

    Place the coated chicken on the prepared baking sheet and lightly spray the top with cooking 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 golden and crisp. Flip halfway through baking if desired for even crispiness.

  • 7

    Remove from the oven and allow to rest for a few minutes before serving.