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

Enjoy a lighter twist on the classic fried chicken with this oven-baked version. Tender chicken breasts are marinated in tangy buttermilk with a blend of savory spices, then lightly coated in whole wheat flour and baked until perfectly crispy on the outside and juicy on the inside.

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NUTRITION

345kcal
Protein
42.5g
Fat
6.2g
Carbs
31g

SERVINGS

1 serving

INGREDIENTS

6 oz Chicken Breast

1/4 cup Low-Fat Buttermilk

1/4 cup Whole Wheat Flour

1 tsp Garlic Powder

1 tsp Paprika

Salt and Pepper to taste

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PREPARATION

  • 1

    Preheat your oven to 425°F. Line a baking sheet with parchment paper or a silicone mat.

  • 2

    In a shallow bowl, combine the low-fat buttermilk with a pinch of salt, pepper, garlic powder, and paprika.

  • 3

    Place the chicken breast in the buttermilk mixture, ensuring it is fully submerged, and let it marinate for at least 30 minutes (or up to 2 hours in the refrigerator for deeper flavor).

  • 4

    In another shallow dish, add the whole wheat flour mixed with a little extra garlic powder, paprika, salt, and pepper.

  • 5

    Remove the chicken from the buttermilk, allowing excess to drip off, then dredge it in the seasoned flour until evenly coated.

  • 6

    Place the coated chicken on the prepared baking sheet. Spray lightly with cooking spray if desired for extra crispiness.

  • 7

    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.

  • 8

    Let the chicken rest for a few minutes before serving to retain its juices.

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

Enjoy a lighter twist on the classic fried chicken with this oven-baked version. Tender chicken breasts are marinated in tangy buttermilk with a blend of savory spices, then lightly coated in whole wheat flour and baked until perfectly crispy on the outside and juicy on the inside.

NUTRITION

345kcal
Protein
42.5g
Fat
6.2g
Carbs
31g

SERVINGS

1 serving

INGREDIENTS

6 oz Chicken Breast

1/4 cup Low-Fat Buttermilk

1/4 cup Whole Wheat Flour

1 tsp Garlic Powder

1 tsp Paprika

Salt and Pepper to taste

PREPARATION

  • 1

    Preheat your oven to 425°F. Line a baking sheet with parchment paper or a silicone mat.

  • 2

    In a shallow bowl, combine the low-fat buttermilk with a pinch of salt, pepper, garlic powder, and paprika.

  • 3

    Place the chicken breast in the buttermilk mixture, ensuring it is fully submerged, and let it marinate for at least 30 minutes (or up to 2 hours in the refrigerator for deeper flavor).

  • 4

    In another shallow dish, add the whole wheat flour mixed with a little extra garlic powder, paprika, salt, and pepper.

  • 5

    Remove the chicken from the buttermilk, allowing excess to drip off, then dredge it in the seasoned flour until evenly coated.

  • 6

    Place the coated chicken on the prepared baking sheet. Spray lightly with cooking spray if desired for extra crispiness.

  • 7

    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.

  • 8

    Let the chicken rest for a few minutes before serving to retain its juices.