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Baked Buttermilk Chicken
2-4 Servings, based on macro requirements
Ingredients:
2 lbs boneless, skinless chicken breast
2 cups buttermilk
1 Tb garlic or onion powder
1 tsp paprika, cayenne pepper, &/or hot sauce (depending on preference)
1/2 tsp black pepper
Optional: 1/2 tsp dried ground sage, 1/2 tsp dill, &/or 1/2 tsp dried thyme
1 cup almond flour (or gluten free breadcrumbs)
oil or Pam spray for baking sheet
Directions:
1. Mix buttermilk with desired seasonings.
2. Place chicken in a large ziploc bag (or dish), and add buttermilk ‘marinade’.
3. Seal (cover) and let marinade for 1 hour to overnight.
4. Preheat oven to 400 degrees and grease a baking pan with oil or Pam spray.
5. Drain chicken breast and coat lightly with almond flour.
6. Lay chicken breast in the pan in a single layer, spacing as much as possible.
7. Cook for 30-45 minutes, or until chicken is cooked through.
