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 a lighter twist on classic fried chicken with this crispy baked buttermilk version. Tender chicken breast is marinated in tangy buttermilk and lightly coated in almond flour before baking to a golden perfection. It's a deliciously satisfying dish that delivers a satisfying crunch without the deep-fried guilt.

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NUTRITION

331kcal
Protein
42.7g
Fat
12.9g
Carbs
11.2g

SERVINGS

1 serving

INGREDIENTS

6 oz Chicken Breast

1/4 cup Buttermilk

2 tbsp Almond Flour

1 tsp Garlic Powder

1 tsp Paprika

Salt & Pepper to taste

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PREPARATION

  • 1

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

  • 2

    In a bowl, pour the buttermilk and season with salt and pepper. Add the chicken breast, ensuring each piece is well-coated, then let it marinate for at least 30 minutes in the refrigerator.

  • 3

    In a separate shallow bowl, mix the almond flour, garlic powder, paprika, a pinch of salt, and pepper.

  • 4

    Remove the chicken from the buttermilk, letting the excess drip off, then dredge each piece in the almond flour mixture ensuring an even, light coating.

  • 5

    Arrange the coated chicken on the prepared baking tray. For extra crispiness, lightly spray or drizzle a minimal amount of olive oil over the top.

  • 6

    Bake in the preheated oven for 20-25 minutes or until the chicken is cooked through and the coating is golden and crispy.

  • 7

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

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 a lighter twist on classic fried chicken with this crispy baked buttermilk version. Tender chicken breast is marinated in tangy buttermilk and lightly coated in almond flour before baking to a golden perfection. It's a deliciously satisfying dish that delivers a satisfying crunch without the deep-fried guilt.

NUTRITION

331kcal
Protein
42.7g
Fat
12.9g
Carbs
11.2g

SERVINGS

1 serving

INGREDIENTS

6 oz Chicken Breast

1/4 cup Buttermilk

2 tbsp Almond Flour

1 tsp Garlic Powder

1 tsp Paprika

Salt & Pepper to taste

PREPARATION

  • 1

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

  • 2

    In a bowl, pour the buttermilk and season with salt and pepper. Add the chicken breast, ensuring each piece is well-coated, then let it marinate for at least 30 minutes in the refrigerator.

  • 3

    In a separate shallow bowl, mix the almond flour, garlic powder, paprika, a pinch of salt, and pepper.

  • 4

    Remove the chicken from the buttermilk, letting the excess drip off, then dredge each piece in the almond flour mixture ensuring an even, light coating.

  • 5

    Arrange the coated chicken on the prepared baking tray. For extra crispiness, lightly spray or drizzle a minimal amount of olive oil over the top.

  • 6

    Bake in the preheated oven for 20-25 minutes or until the chicken is cooked through and the coating is golden and crispy.

  • 7

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