Buttermilk Chicken, Crispy Baked

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

Buttermilk Chicken, Crispy Baked

YOUR SOLIN GENERATED RECIPE

Buttermilk Chicken, Crispy Baked

Enjoy a crunchy, oven-baked chicken dish with a tangy buttermilk marinade and a light almond flour coating. This recipe delivers a satisfying crunch along with juicy, tender chicken flavored with a blend of paprika, garlic, and herbs—perfect for a wholesome dinner option.

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NUTRITION

428kcal
Protein
55.9g
Fat
18.4g
Carbs
12g

SERVINGS

1 serving

INGREDIENTS

5 oz Chicken Breast (Boneless, Skinless)

1/4 cup Buttermilk

1/4 cup Almond Flour

1 tsp Paprika

1/2 tsp Garlic Powder

1/4 tsp Salt

1/4 tsp Black Pepper

1/4 tsp Dried Thyme

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PREPARATION

  • 1

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

  • 2

    In a shallow bowl, combine the buttermilk with paprika, garlic powder, salt, black pepper, and dried thyme.

  • 3

    Place the chicken breast in the buttermilk mixture, making sure it's fully coated. Let it marinate for at least 30 minutes, or up to 2 hours in the refrigerator for extra flavor.

  • 4

    In a separate shallow dish, add the almond flour. Remove the chicken from the marinade, allowing any excess liquid to drip off, then dredge the chicken in the almond flour until evenly coated.

  • 5

    Place the coated chicken on the prepared baking sheet. Optionally, lightly spray the top with olive oil spray to enhance crispiness.

  • 6

    Bake in the preheated oven for 20-25 minutes or until the internal temperature reaches 165°F, flipping halfway through if desired for even crisping.

  • 7

    Allow the chicken to rest for a few minutes before serving. Enjoy your crispy, baked buttermilk chicken as a standalone dish or paired with your favorite side.

Buttermilk Chicken, Crispy Baked

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

Buttermilk Chicken, Crispy Baked

YOUR SOLIN GENERATED RECIPE

Buttermilk Chicken, Crispy Baked

Enjoy a crunchy, oven-baked chicken dish with a tangy buttermilk marinade and a light almond flour coating. This recipe delivers a satisfying crunch along with juicy, tender chicken flavored with a blend of paprika, garlic, and herbs—perfect for a wholesome dinner option.

NUTRITION

428kcal
Protein
55.9g
Fat
18.4g
Carbs
12g

SERVINGS

1 serving

INGREDIENTS

5 oz Chicken Breast (Boneless, Skinless)

1/4 cup Buttermilk

1/4 cup Almond Flour

1 tsp Paprika

1/2 tsp Garlic Powder

1/4 tsp Salt

1/4 tsp Black Pepper

1/4 tsp Dried Thyme

PREPARATION

  • 1

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

  • 2

    In a shallow bowl, combine the buttermilk with paprika, garlic powder, salt, black pepper, and dried thyme.

  • 3

    Place the chicken breast in the buttermilk mixture, making sure it's fully coated. Let it marinate for at least 30 minutes, or up to 2 hours in the refrigerator for extra flavor.

  • 4

    In a separate shallow dish, add the almond flour. Remove the chicken from the marinade, allowing any excess liquid to drip off, then dredge the chicken in the almond flour until evenly coated.

  • 5

    Place the coated chicken on the prepared baking sheet. Optionally, lightly spray the top with olive oil spray to enhance crispiness.

  • 6

    Bake in the preheated oven for 20-25 minutes or until the internal temperature reaches 165°F, flipping halfway through if desired for even crisping.

  • 7

    Allow the chicken to rest for a few minutes before serving. Enjoy your crispy, baked buttermilk chicken as a standalone dish or paired with your favorite side.