Crispy Oven-Baked Buttermilk Chicken

This is an example of a meal that Solin would create to include in your personalized meal plan.

Crispy Oven-Baked Buttermilk Chicken

YOUR SOLIN GENERATED RECIPE

Crispy Oven-Baked Buttermilk Chicken

Enjoy a crunchy, golden-baked chicken dish that’s achieved a perfect balance of tender, juicy meat marinated in tangy buttermilk and lightly coated in almond flour with aromatic spices. The result is a healthful twist on a classic favorite, ideal for any meal of the day.

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NUTRITION

409kcal
Protein
44.9g
Fat
19.5g
Carbs
16g

SERVINGS

1 serving

INGREDIENTS

6 oz Chicken Breast

1/4 cup Low-Fat Buttermilk

1/4 cup Almond Flour

1 tsp Paprika

1 tsp Garlic Powder

1 tsp Onion Powder

Salt and Pepper to taste

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PREPARATION

  • 1

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

  • 2

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

  • 3

    In a shallow bowl, mix the low-fat buttermilk with salt, pepper, paprika, garlic powder, and onion powder.

  • 4

    Add the chicken to the buttermilk mixture and let it marinate for at least 20 minutes.

  • 5

    In a separate shallow dish, spread out the almond flour.

  • 6

    Remove the chicken from the buttermilk, allowing excess liquid to drip off, then coat evenly in the almond flour.

  • 7

    Place the coated chicken on the prepared baking sheet and lightly spray with cooking spray if desired.

  • 8

    Bake in the preheated oven for 20-25 minutes or until the chicken is cooked through and the coating is crispy, flipping halfway through if needed.

  • 9

    Allow the chicken to rest for a few minutes before serving.

Crispy Oven-Baked Buttermilk Chicken

This is an example of a meal that Solin would create to include in your personalized meal plan.

Crispy Oven-Baked Buttermilk Chicken

YOUR SOLIN GENERATED RECIPE

Crispy Oven-Baked Buttermilk Chicken

Enjoy a crunchy, golden-baked chicken dish that’s achieved a perfect balance of tender, juicy meat marinated in tangy buttermilk and lightly coated in almond flour with aromatic spices. The result is a healthful twist on a classic favorite, ideal for any meal of the day.

NUTRITION

409kcal
Protein
44.9g
Fat
19.5g
Carbs
16g

SERVINGS

1 serving

INGREDIENTS

6 oz Chicken Breast

1/4 cup Low-Fat Buttermilk

1/4 cup Almond Flour

1 tsp Paprika

1 tsp Garlic Powder

1 tsp Onion Powder

Salt and Pepper to taste

PREPARATION

  • 1

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

  • 2

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

  • 3

    In a shallow bowl, mix the low-fat buttermilk with salt, pepper, paprika, garlic powder, and onion powder.

  • 4

    Add the chicken to the buttermilk mixture and let it marinate for at least 20 minutes.

  • 5

    In a separate shallow dish, spread out the almond flour.

  • 6

    Remove the chicken from the buttermilk, allowing excess liquid to drip off, then coat evenly in the almond flour.

  • 7

    Place the coated chicken on the prepared baking sheet and lightly spray with cooking spray if desired.

  • 8

    Bake in the preheated oven for 20-25 minutes or until the chicken is cooked through and the coating is crispy, flipping halfway through if needed.

  • 9

    Allow the chicken to rest for a few minutes before serving.