YOUR SOLIN GENERATED RECIPE
Crispy Oven-Baked Buttermilk Chicken
Enjoy a comforting and crispy twist on a classic favorite. Tender chicken breast is marinated in tangy buttermilk, then lightly coated in a mix of whole wheat flour and breadcrumbs with a hint of garlic and paprika, baked to a mouthwatering golden crisp. Perfectly balanced for a nutritious meal that satisfies your protein needs.
INGREDIENTS
1 piece Chicken Breast (~150g)
1/4 cup Low-Fat Buttermilk (~61g)
1/4 cup Whole Wheat Breadcrumbs (~30g)
2 tbsp Whole Wheat Flour (~15g)
Spices: Paprika, Garlic Powder, Salt & Pepper
PREPARATION
Place the chicken breast in a shallow bowl and pour the low-fat buttermilk over it. Add a pinch of salt, pepper, paprika, and garlic powder. Let it marinate for at least 1 hour in the refrigerator (or overnight for enhanced flavor).
Preheat your oven to 425°F (220°C) and line a baking tray with parchment paper.
In a separate shallow dish, combine the whole wheat flour and whole wheat breadcrumbs. Season the mixture lightly with additional paprika, garlic powder, salt, and pepper if desired.
Remove the chicken from the buttermilk marinade, allowing any excess to drip off. Dredge the chicken in the flour-breadcrumb mixture, pressing lightly so the coating adheres evenly.
Place the coated chicken breast on the prepared baking tray. Spray lightly with cooking spray or drizzle a minimal amount of oil if desired to enhance browning.
Bake in the preheated oven for 20-25 minutes, or until the chicken is cooked through and reaches an internal temperature of 165°F (74°C), flipping halfway through for even crispiness.
Remove from the oven and let rest for a few minutes before serving.