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 crispy chicken with this baked buttermilk version. Marinated in tangy buttermilk and coated in almond flour with a blend of aromatic spices, this dish delivers a crisp exterior and juicy interior without deep frying.

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NUTRITION

507kcal
Protein
46.8g
Fat
26g
Carbs
19.1g

SERVINGS

1 serving

INGREDIENTS

6 oz Chicken Breast (170g)

1/4 cup Buttermilk (60g)

1/3 cup Almond Flour (40g)

1/2 tsp Paprika

1/2 tsp Garlic Powder

1/4 tsp Onion Powder

1/4 tsp Salt

1/4 tsp Black Pepper

1/4 tsp Baking Powder

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PREPARATION

  • 1

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

  • 2

    In a shallow dish, whisk together the buttermilk, half of the paprika, garlic powder, onion powder, salt, and black pepper.

  • 3

    Place the chicken breast in the dish, ensuring it is fully coated with the buttermilk mixture. Cover and refrigerate for at least 1 hour to marinate.

  • 4

    In another shallow bowl, mix the almond flour with the remaining paprika and baking powder.

  • 5

    Remove the chicken from the buttermilk marinade, allowing excess to drip off, then dredge it in the almond flour mixture until evenly coated.

  • 6

    Arrange the coated chicken on the prepared baking sheet. Lightly spray or drizzle a small amount of oil over the top for added crispness if desired.

  • 7

    Bake in the preheated oven for 20-25 minutes, or until the chicken is cooked through and the coating is golden and crispy. Flip the chicken halfway through baking for even crisping.

  • 8

    Let the chicken rest for a few minutes before serving. Enjoy your crispy baked buttermilk chicken as a protein-packed meal.

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 crispy chicken with this baked buttermilk version. Marinated in tangy buttermilk and coated in almond flour with a blend of aromatic spices, this dish delivers a crisp exterior and juicy interior without deep frying.

NUTRITION

507kcal
Protein
46.8g
Fat
26g
Carbs
19.1g

SERVINGS

1 serving

INGREDIENTS

6 oz Chicken Breast (170g)

1/4 cup Buttermilk (60g)

1/3 cup Almond Flour (40g)

1/2 tsp Paprika

1/2 tsp Garlic Powder

1/4 tsp Onion Powder

1/4 tsp Salt

1/4 tsp Black Pepper

1/4 tsp Baking Powder

PREPARATION

  • 1

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

  • 2

    In a shallow dish, whisk together the buttermilk, half of the paprika, garlic powder, onion powder, salt, and black pepper.

  • 3

    Place the chicken breast in the dish, ensuring it is fully coated with the buttermilk mixture. Cover and refrigerate for at least 1 hour to marinate.

  • 4

    In another shallow bowl, mix the almond flour with the remaining paprika and baking powder.

  • 5

    Remove the chicken from the buttermilk marinade, allowing excess to drip off, then dredge it in the almond flour mixture until evenly coated.

  • 6

    Arrange the coated chicken on the prepared baking sheet. Lightly spray or drizzle a small amount of oil over the top for added crispness if desired.

  • 7

    Bake in the preheated oven for 20-25 minutes, or until the chicken is cooked through and the coating is golden and crispy. Flip the chicken halfway through baking for even crisping.

  • 8

    Let the chicken rest for a few minutes before serving. Enjoy your crispy baked buttermilk chicken as a protein-packed meal.