Crispy Buttermilk Baked Chicken

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

Crispy Buttermilk Baked Chicken

YOUR SOLIN GENERATED RECIPE

Crispy Buttermilk Baked Chicken

Enjoy a healthy twist on crispy chicken with this baked version. Tender chicken breast is marinated in low-fat buttermilk, then coated in a seasoned almond flour crust for a delightful crunch without deep frying. A satisfying, protein-packed meal perfect for lunch or dinner.

Try 7 days free, then $12.99 / mo.

NUTRITION

370kcal
Protein
48g
Fat
17g
Carbs
10g

SERVINGS

1 serving

INGREDIENTS

6 oz Chicken Breast

1/4 cup Low-Fat Buttermilk

1/4 cup Almond Flour

1/2 tsp Garlic Powder

1/2 tsp Smoked Paprika

Salt and Pepper to taste

Try 7 days free, then $12.99 / mo.

PREPARATION

  • 1

    Preheat your oven to 400°F and line a baking sheet with parchment paper or use a wire rack over the baking sheet for extra crispiness.

  • 2

    In a shallow bowl, pour the low-fat buttermilk. Season with a pinch of salt and pepper. Add the chicken breasts, ensuring they are fully coated. Let marinate for at least 30 minutes in the refrigerator.

  • 3

    In a separate shallow dish, combine almond flour, garlic powder, smoked paprika, and a little salt and pepper.

  • 4

    Remove the chicken from the buttermilk marinade, shaking off any excess liquid. Dredge each piece in the almond flour mixture until evenly coated.

  • 5

    Place the coated chicken on the prepared baking sheet or wire rack. Lightly spray or brush with a little oil if desired for extra crisp.

  • 6

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

  • 7

    Remove from the oven and let rest for a few minutes before serving.

Crispy Buttermilk Baked Chicken

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

Crispy Buttermilk Baked Chicken

YOUR SOLIN GENERATED RECIPE

Crispy Buttermilk Baked Chicken

Enjoy a healthy twist on crispy chicken with this baked version. Tender chicken breast is marinated in low-fat buttermilk, then coated in a seasoned almond flour crust for a delightful crunch without deep frying. A satisfying, protein-packed meal perfect for lunch or dinner.

NUTRITION

370kcal
Protein
48g
Fat
17g
Carbs
10g

SERVINGS

1 serving

INGREDIENTS

6 oz Chicken Breast

1/4 cup Low-Fat Buttermilk

1/4 cup Almond Flour

1/2 tsp Garlic Powder

1/2 tsp Smoked Paprika

Salt and Pepper to taste

PREPARATION

  • 1

    Preheat your oven to 400°F and line a baking sheet with parchment paper or use a wire rack over the baking sheet for extra crispiness.

  • 2

    In a shallow bowl, pour the low-fat buttermilk. Season with a pinch of salt and pepper. Add the chicken breasts, ensuring they are fully coated. Let marinate for at least 30 minutes in the refrigerator.

  • 3

    In a separate shallow dish, combine almond flour, garlic powder, smoked paprika, and a little salt and pepper.

  • 4

    Remove the chicken from the buttermilk marinade, shaking off any excess liquid. Dredge each piece in the almond flour mixture until evenly coated.

  • 5

    Place the coated chicken on the prepared baking sheet or wire rack. Lightly spray or brush with a little oil if desired for extra crisp.

  • 6

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

  • 7

    Remove from the oven and let rest for a few minutes before serving.