Crispy Oven-Baked Buttermilk Chicken

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

Crispy Oven-Baked Buttermilk Chicken

YOUR SOLIN GENERATED RECIPE

Crispy Oven-Baked Buttermilk Chicken

Savor the tangy and crispy delight of this oven-baked buttermilk chicken. The chicken is marinated in a buttermilk and egg white blend with a kick of garlic and paprika, then lightly coated in panko for an irresistibly crunchy finish. Perfectly balanced and refreshingly light, it pairs well with a crisp salad or roasted veggies.

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NUTRITION

375kcal
Protein
54.6g
Fat
9.1g
Carbs
10.4g

SERVINGS

1 serving

INGREDIENTS

5.5 oz Chicken Breast (boneless, skinless)

1 large Egg White

1/4 cup Buttermilk

1/4 cup Panko Bread Crumbs

1 tsp Olive Oil

Spices: Garlic Powder, Paprika, Salt

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PREPARATION

  • 1

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

  • 2

    In a shallow bowl, combine the egg white and buttermilk. Add a pinch each of garlic powder, paprika, and salt.

  • 3

    Add the chicken breast to the marinade, ensuring all sides are well-coated. Let it marinate in the refrigerator for at least 30 minutes.

  • 4

    In another shallow dish, spread out the panko bread crumbs. Remove the chicken from the marinade, letting excess drip off, then coat evenly in the panko mixture.

  • 5

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

  • 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 crisp.

  • 7

    Allow the chicken to rest for a few minutes before serving. Enjoy it on its own or paired with your favorite side.

Crispy Oven-Baked Buttermilk Chicken

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

Crispy Oven-Baked Buttermilk Chicken

YOUR SOLIN GENERATED RECIPE

Crispy Oven-Baked Buttermilk Chicken

Savor the tangy and crispy delight of this oven-baked buttermilk chicken. The chicken is marinated in a buttermilk and egg white blend with a kick of garlic and paprika, then lightly coated in panko for an irresistibly crunchy finish. Perfectly balanced and refreshingly light, it pairs well with a crisp salad or roasted veggies.

NUTRITION

375kcal
Protein
54.6g
Fat
9.1g
Carbs
10.4g

SERVINGS

1 serving

INGREDIENTS

5.5 oz Chicken Breast (boneless, skinless)

1 large Egg White

1/4 cup Buttermilk

1/4 cup Panko Bread Crumbs

1 tsp Olive Oil

Spices: Garlic Powder, Paprika, Salt

PREPARATION

  • 1

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

  • 2

    In a shallow bowl, combine the egg white and buttermilk. Add a pinch each of garlic powder, paprika, and salt.

  • 3

    Add the chicken breast to the marinade, ensuring all sides are well-coated. Let it marinate in the refrigerator for at least 30 minutes.

  • 4

    In another shallow dish, spread out the panko bread crumbs. Remove the chicken from the marinade, letting excess drip off, then coat evenly in the panko mixture.

  • 5

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

  • 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 crisp.

  • 7

    Allow the chicken to rest for a few minutes before serving. Enjoy it on its own or paired with your favorite side.