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 lighter twist on a classic fried favorite with this Crispy Buttermilk Baked Chicken. The tender chicken is marinated in tangy buttermilk, lightly coated in almond flour for a satisfying crunch, and baked to perfection. It's a flavorful meal that's both protein-packed and balanced in calories, perfect for a wholesome dinner.

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NUTRITION

326kcal
Protein
41g
Fat
14.3g
Carbs
8g

SERVINGS

1 serving

INGREDIENTS

4 oz Chicken Breast

1/4 cup Buttermilk

2 tbsp Almond Flour

1/2 tsp Olive Oil (spray)

Pinch of Salt

Pinch of Black Pepper

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PREPARATION

  • 1

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

  • 2

    In a bowl, combine the buttermilk, a pinch of salt, and black pepper. Add the chicken breast ensuring it is fully submerged in the marinade. Let sit for at least 30 minutes, or up to 2 hours in the refrigerator.

  • 3

    Place the almond flour in a shallow dish. Remove the chicken from the buttermilk marinade, allowing excess to drip off, and then dredge each piece thoroughly in the almond flour until evenly coated.

  • 4

    Place the coated chicken pieces onto the prepared baking sheet. Lightly spray the chicken with olive oil to help develop a crispy texture.

  • 5

    Bake in the preheated oven for 25-30 minutes, or until the chicken reaches an internal temperature of 165°F, turning once halfway through cooking.

  • 6

    Remove from the oven and allow to rest for 5 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 lighter twist on a classic fried favorite with this Crispy Buttermilk Baked Chicken. The tender chicken is marinated in tangy buttermilk, lightly coated in almond flour for a satisfying crunch, and baked to perfection. It's a flavorful meal that's both protein-packed and balanced in calories, perfect for a wholesome dinner.

NUTRITION

326kcal
Protein
41g
Fat
14.3g
Carbs
8g

SERVINGS

1 serving

INGREDIENTS

4 oz Chicken Breast

1/4 cup Buttermilk

2 tbsp Almond Flour

1/2 tsp Olive Oil (spray)

Pinch of Salt

Pinch of Black Pepper

PREPARATION

  • 1

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

  • 2

    In a bowl, combine the buttermilk, a pinch of salt, and black pepper. Add the chicken breast ensuring it is fully submerged in the marinade. Let sit for at least 30 minutes, or up to 2 hours in the refrigerator.

  • 3

    Place the almond flour in a shallow dish. Remove the chicken from the buttermilk marinade, allowing excess to drip off, and then dredge each piece thoroughly in the almond flour until evenly coated.

  • 4

    Place the coated chicken pieces onto the prepared baking sheet. Lightly spray the chicken with olive oil to help develop a crispy texture.

  • 5

    Bake in the preheated oven for 25-30 minutes, or until the chicken reaches an internal temperature of 165°F, turning once halfway through cooking.

  • 6

    Remove from the oven and allow to rest for 5 minutes before serving.