YOUR SOLIN GENERATED RECIPE
Crispy Oven-Baked Buttermilk Chicken
Enjoy a satisfying twist on classic fried chicken with this crispy oven-baked buttermilk chicken. The tender, marinated chicken breast is coated in a light, spiced whole wheat crust and baked to perfection for crunch and flavor without deep-frying. It's a delicious, clean alternative that won’t compromise your nutritional goals.
INGREDIENTS
6 oz Chicken Breast (Boneless, Skinless)
1/4 cup Low-Fat Buttermilk
1/4 cup Whole Wheat Flour
1/2 tsp Paprika
1/4 tsp Garlic Powder
1/4 tsp Salt
1/4 tsp Black Pepper
1 tsp Olive Oil
PREPARATION
Preheat your oven to 425°F and line a baking sheet with parchment paper or a silicone mat.
In a bowl, combine the low-fat buttermilk with a pinch of salt and half the paprika. Add the chicken breast and ensure it is fully submerged. Let it marinate in the refrigerator for at least 30 minutes to 2 hours for maximum flavor.
In a separate shallow dish, mix together the whole wheat flour, remaining paprika, garlic powder, salt, and black pepper.
Remove the chicken from the buttermilk marinade, allowing any excess liquid to drip off. Dredge the chicken in the seasoned flour mixture, ensuring an even coating on all sides.
Place the coated chicken on the prepared baking sheet. Lightly drizzle or spray olive oil over the top to help crisp the exterior.
Bake the chicken in the preheated oven for 20-25 minutes, or until the coating is crispy and the internal temperature of the chicken reaches 165°F.
If desired, finish under the broiler for 2-3 minutes to enhance extra crispiness, watching carefully to prevent burning.
Remove from the oven and let rest for a few minutes before serving. Enjoy your crispy oven-baked buttermilk chicken as a protein-packed meal!