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 this healthier twist on fried chicken with succulent baked chicken breast marinated in tangy buttermilk and coated in a crispy almond flour blend. The combination of savory spices offers a satisfying crunch while keeping the meal lean, packed with protein and flavor.

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NUTRITION

417kcal
Protein
43g
Fat
23.5g
Carbs
9g

SERVINGS

1 serving

INGREDIENTS

6 ounces Chicken Breast

1/4 cup Buttermilk

1/4 cup Almond Flour

1 teaspoon Olive Oil

1/2 teaspoon Garlic Powder

1/2 teaspoon Paprika

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

    In a shallow dish, combine the buttermilk, garlic powder, paprika, salt, and pepper. Add the chicken breast, ensuring it is completely submerged in the marinade. Let it marinate in the refrigerator for at least one hour.

  • 3

    In another shallow bowl, add the almond flour and a pinch of additional salt and pepper if desired.

  • 4

    Remove the chicken from the buttermilk marinade, allowing any excess liquid to drip off. Dredge the chicken in the almond flour, ensuring an even, light coating on all sides.

  • 5

    Place the coated chicken on the prepared baking sheet and drizzle with olive oil to help crisp the coating.

  • 6

    Bake in the preheated oven for about 25-30 minutes, or until the chicken is cooked through and the coating is golden and crispy. Flip halfway through baking for even crispiness.

  • 7

    Allow the chicken to rest for a few minutes before serving. 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 this healthier twist on fried chicken with succulent baked chicken breast marinated in tangy buttermilk and coated in a crispy almond flour blend. The combination of savory spices offers a satisfying crunch while keeping the meal lean, packed with protein and flavor.

NUTRITION

417kcal
Protein
43g
Fat
23.5g
Carbs
9g

SERVINGS

1 serving

INGREDIENTS

6 ounces Chicken Breast

1/4 cup Buttermilk

1/4 cup Almond Flour

1 teaspoon Olive Oil

1/2 teaspoon Garlic Powder

1/2 teaspoon Paprika

Salt and Pepper (to taste)

PREPARATION

  • 1

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

  • 2

    In a shallow dish, combine the buttermilk, garlic powder, paprika, salt, and pepper. Add the chicken breast, ensuring it is completely submerged in the marinade. Let it marinate in the refrigerator for at least one hour.

  • 3

    In another shallow bowl, add the almond flour and a pinch of additional salt and pepper if desired.

  • 4

    Remove the chicken from the buttermilk marinade, allowing any excess liquid to drip off. Dredge the chicken in the almond flour, ensuring an even, light coating on all sides.

  • 5

    Place the coated chicken on the prepared baking sheet and drizzle with olive oil to help crisp the coating.

  • 6

    Bake in the preheated oven for about 25-30 minutes, or until the chicken is cooked through and the coating is golden and crispy. Flip halfway through baking for even crispiness.

  • 7

    Allow the chicken to rest for a few minutes before serving. Enjoy your crispy baked buttermilk chicken!