Crispy Baked Buttermilk Chicken with Herbs

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

Crispy Baked Buttermilk Chicken with Herbs

YOUR SOLIN GENERATED RECIPE

Crispy Baked Buttermilk Chicken with Herbs

Enjoy a delightfully crispy and herby chicken that's baked, not fried, for a clean yet flavorful meal. This dish features tender, marinated chicken breast coated lightly in a spiced whole wheat flour blend, delivering a satisfying crunch and aromatic herb infusion in every bite.

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NUTRITION

444kcal
Protein
56g
Fat
11.9g
Carbs
26.5g

SERVINGS

1 serving

INGREDIENTS

5.5 oz Chicken Breast (Boneless, Skinless)

1/4 cup Low-Fat Buttermilk

1/4 cup Whole Wheat Flour

1/2 tsp Dried Thyme

1/2 tsp Dried Parsley

1/2 tsp Garlic Powder

1 tsp Olive Oil (spray)

Salt and Pepper to taste

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PREPARATION

  • 1

    Preheat your oven to 400°F and lightly grease a baking sheet with olive oil spray.

  • 2

    In a shallow bowl, combine the low-fat buttermilk with a pinch of salt and pepper. Place the chicken breast in the bowl, ensuring it is well coated, and let it marinate for at least 30 minutes (or up to 2 hours in the refrigerator).

  • 3

    In another shallow dish, whisk together the whole wheat flour, dried thyme, dried parsley, garlic powder, and a small pinch of salt and pepper.

  • 4

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

  • 5

    Place the coated chicken on the prepared baking sheet. Optionally, lightly spray the top with a bit more olive oil to encourage extra crispiness.

  • 6

    Bake in the preheated oven for 20-25 minutes, or until the chicken is fully cooked through and the coating is crispy. Depending on thickness, you may want to flip the chicken halfway through for even baking.

  • 7

    Allow the chicken to rest for a few minutes before serving. Enjoy your crispy baked buttermilk chicken with a side of your favorite fresh salad or vegetables.

Crispy Baked Buttermilk Chicken with Herbs

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

Crispy Baked Buttermilk Chicken with Herbs

YOUR SOLIN GENERATED RECIPE

Crispy Baked Buttermilk Chicken with Herbs

Enjoy a delightfully crispy and herby chicken that's baked, not fried, for a clean yet flavorful meal. This dish features tender, marinated chicken breast coated lightly in a spiced whole wheat flour blend, delivering a satisfying crunch and aromatic herb infusion in every bite.

NUTRITION

444kcal
Protein
56g
Fat
11.9g
Carbs
26.5g

SERVINGS

1 serving

INGREDIENTS

5.5 oz Chicken Breast (Boneless, Skinless)

1/4 cup Low-Fat Buttermilk

1/4 cup Whole Wheat Flour

1/2 tsp Dried Thyme

1/2 tsp Dried Parsley

1/2 tsp Garlic Powder

1 tsp Olive Oil (spray)

Salt and Pepper to taste

PREPARATION

  • 1

    Preheat your oven to 400°F and lightly grease a baking sheet with olive oil spray.

  • 2

    In a shallow bowl, combine the low-fat buttermilk with a pinch of salt and pepper. Place the chicken breast in the bowl, ensuring it is well coated, and let it marinate for at least 30 minutes (or up to 2 hours in the refrigerator).

  • 3

    In another shallow dish, whisk together the whole wheat flour, dried thyme, dried parsley, garlic powder, and a small pinch of salt and pepper.

  • 4

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

  • 5

    Place the coated chicken on the prepared baking sheet. Optionally, lightly spray the top with a bit more olive oil to encourage extra crispiness.

  • 6

    Bake in the preheated oven for 20-25 minutes, or until the chicken is fully cooked through and the coating is crispy. Depending on thickness, you may want to flip the chicken halfway through for even baking.

  • 7

    Allow the chicken to rest for a few minutes before serving. Enjoy your crispy baked buttermilk chicken with a side of your favorite fresh salad or vegetables.