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 healthier twist on classic fried chicken with this crispy baked buttermilk version. Chicken is marinated in tangy buttermilk, lightly coated in almond flour seasoned with a blend of spices, and baked to golden perfection for a satisfying crunch and comforting flavor.

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NUTRITION

399kcal
Protein
43.7g
Fat
19.9g
Carbs
13.7g

SERVINGS

1 serving

INGREDIENTS

6 oz Chicken Breast

1/4 cup Buttermilk

1/4 cup Almond Flour

1 tsp Garlic Powder

1 tsp Paprika

1 pinch Salt

1 pinch Black Pepper

2 sprays Olive Oil

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PREPARATION

  • 1

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

  • 2

    Place the chicken breast in a shallow dish and pour the buttermilk over it, ensuring it’s well coated. Let it marinate for at least 30 minutes (or up to 4 hours in the refrigerator).

  • 3

    In a separate bowl, combine almond flour, garlic powder, paprika, salt, and black pepper.

  • 4

    Remove the chicken from the buttermilk, allowing excess to drip off, then dredge the chicken evenly in the almond flour mixture, pressing lightly to adhere the coating.

  • 5

    Place the coated chicken onto the prepared baking sheet. Lightly spray the top of the chicken with olive oil for extra crispiness.

  • 6

    Bake in the preheated oven for 20-25 minutes, or until the chicken reaches an internal temperature of 165°F and the crust is golden and crisp.

  • 7

    Remove from the oven, let it rest for a few minutes, then serve immediately. Enjoy your crispy baked buttermilk chicken!

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 healthier twist on classic fried chicken with this crispy baked buttermilk version. Chicken is marinated in tangy buttermilk, lightly coated in almond flour seasoned with a blend of spices, and baked to golden perfection for a satisfying crunch and comforting flavor.

NUTRITION

399kcal
Protein
43.7g
Fat
19.9g
Carbs
13.7g

SERVINGS

1 serving

INGREDIENTS

6 oz Chicken Breast

1/4 cup Buttermilk

1/4 cup Almond Flour

1 tsp Garlic Powder

1 tsp Paprika

1 pinch Salt

1 pinch Black Pepper

2 sprays Olive Oil

PREPARATION

  • 1

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

  • 2

    Place the chicken breast in a shallow dish and pour the buttermilk over it, ensuring it’s well coated. Let it marinate for at least 30 minutes (or up to 4 hours in the refrigerator).

  • 3

    In a separate bowl, combine almond flour, garlic powder, paprika, salt, and black pepper.

  • 4

    Remove the chicken from the buttermilk, allowing excess to drip off, then dredge the chicken evenly in the almond flour mixture, pressing lightly to adhere the coating.

  • 5

    Place the coated chicken onto the prepared baking sheet. Lightly spray the top of the chicken with olive oil for extra crispiness.

  • 6

    Bake in the preheated oven for 20-25 minutes, or until the chicken reaches an internal temperature of 165°F and the crust is golden and crisp.

  • 7

    Remove from the oven, let it rest for a few minutes, then serve immediately. Enjoy your crispy baked buttermilk chicken!