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 savory twist on a classic comfort food with this Crispy Buttermilk Baked Chicken. Marinated in tangy buttermilk and coated with a light almond flour crust, the chicken comes out succulent on the inside with a satisfyingly crispy exterior. Perfect for a wholesome breakfast, lunch, or dinner, this dish is designed to fuel your day with balanced macro nutrition.

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NUTRITION

402kcal
Protein
44.2g
Fat
20g
Carbs
11g

SERVINGS

1 serving

INGREDIENTS

6 oz Boneless Skinless Chicken Breast

1/4 cup Buttermilk

1/3 cup Almond Flour

1 tsp Spices (Garlic Powder, Paprika, Salt, Black Pepper)

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PREPARATION

  • 1

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

  • 2

    In a shallow bowl, pour 1/4 cup of buttermilk. Season the chicken breast lightly with salt, pepper, garlic powder, and paprika.

  • 3

    Submerge the chicken breast in the buttermilk, ensuring it is thoroughly coated. Let it marinate in the refrigerator for at least 30 minutes.

  • 4

    In a separate plate, spread out the almond flour mixed with a pinch more garlic powder, paprika, salt, and pepper.

  • 5

    Remove the chicken from the buttermilk, allowing excess liquid to drip off, then dredge it in the almond flour mixture until evenly coated.

  • 6

    Place the coated chicken on the prepared baking sheet. Bake for 20-25 minutes, or until the chicken reaches an internal temperature of 165°F and the coating becomes crisp.

  • 7

    Remove from the oven and let 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 savory twist on a classic comfort food with this Crispy Buttermilk Baked Chicken. Marinated in tangy buttermilk and coated with a light almond flour crust, the chicken comes out succulent on the inside with a satisfyingly crispy exterior. Perfect for a wholesome breakfast, lunch, or dinner, this dish is designed to fuel your day with balanced macro nutrition.

NUTRITION

402kcal
Protein
44.2g
Fat
20g
Carbs
11g

SERVINGS

1 serving

INGREDIENTS

6 oz Boneless Skinless Chicken Breast

1/4 cup Buttermilk

1/3 cup Almond Flour

1 tsp Spices (Garlic Powder, Paprika, Salt, Black Pepper)

PREPARATION

  • 1

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

  • 2

    In a shallow bowl, pour 1/4 cup of buttermilk. Season the chicken breast lightly with salt, pepper, garlic powder, and paprika.

  • 3

    Submerge the chicken breast in the buttermilk, ensuring it is thoroughly coated. Let it marinate in the refrigerator for at least 30 minutes.

  • 4

    In a separate plate, spread out the almond flour mixed with a pinch more garlic powder, paprika, salt, and pepper.

  • 5

    Remove the chicken from the buttermilk, allowing excess liquid to drip off, then dredge it in the almond flour mixture until evenly coated.

  • 6

    Place the coated chicken on the prepared baking sheet. Bake for 20-25 minutes, or until the chicken reaches an internal temperature of 165°F and the coating becomes crisp.

  • 7

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