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 healthier twist on classic crispy chicken with a tangy buttermilk marinade and a light, crunchy whole wheat breadcrumb coating. Baked to golden perfection in the oven, this dish delivers savory, juicy chicken with a satisfying crunch while keeping calories and protein in check.

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NUTRITION

345kcal
Protein
35.2g
Fat
10.9g
Carbs
28.1g

SERVINGS

1 serving

INGREDIENTS

4 oz Chicken Breast

1/4 cup Buttermilk

1/4 cup Whole Wheat Breadcrumbs

1 tsp Olive Oil Spray

Pinch of Salt

Pinch of Black Pepper

Pinch of Garlic Powder

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PREPARATION

  • 1

    Preheat your oven to 425°F (220°C) and line a baking sheet with parchment paper.

  • 2

    In a shallow bowl, pour the buttermilk and add a pinch each of salt, black pepper, and garlic powder. Stir to combine.

  • 3

    Place the chicken breast pieces in the buttermilk mixture, ensuring they are fully coated. Allow them to marinate for at least 30 minutes in the refrigerator.

  • 4

    In another bowl, spread out the whole wheat breadcrumbs.

  • 5

    Remove the chicken from the buttermilk, letting the excess drip off, then dredge in the breadcrumbs until evenly coated.

  • 6

    Place the coated chicken on the prepared baking sheet. Lightly spray the top of the chicken with olive oil spray to help crisp up the coating.

  • 7

    Bake in the preheated oven for 20-25 minutes, or until the chicken reaches an internal temperature of 165°F (74°C) and the coating is golden and crispy.

  • 8

    Let the chicken rest for 5 minutes before serving to retain its juiciness.

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 healthier twist on classic crispy chicken with a tangy buttermilk marinade and a light, crunchy whole wheat breadcrumb coating. Baked to golden perfection in the oven, this dish delivers savory, juicy chicken with a satisfying crunch while keeping calories and protein in check.

NUTRITION

345kcal
Protein
35.2g
Fat
10.9g
Carbs
28.1g

SERVINGS

1 serving

INGREDIENTS

4 oz Chicken Breast

1/4 cup Buttermilk

1/4 cup Whole Wheat Breadcrumbs

1 tsp Olive Oil Spray

Pinch of Salt

Pinch of Black Pepper

Pinch of Garlic Powder

PREPARATION

  • 1

    Preheat your oven to 425°F (220°C) and line a baking sheet with parchment paper.

  • 2

    In a shallow bowl, pour the buttermilk and add a pinch each of salt, black pepper, and garlic powder. Stir to combine.

  • 3

    Place the chicken breast pieces in the buttermilk mixture, ensuring they are fully coated. Allow them to marinate for at least 30 minutes in the refrigerator.

  • 4

    In another bowl, spread out the whole wheat breadcrumbs.

  • 5

    Remove the chicken from the buttermilk, letting the excess drip off, then dredge in the breadcrumbs until evenly coated.

  • 6

    Place the coated chicken on the prepared baking sheet. Lightly spray the top of the chicken with olive oil spray to help crisp up the coating.

  • 7

    Bake in the preheated oven for 20-25 minutes, or until the chicken reaches an internal temperature of 165°F (74°C) and the coating is golden and crispy.

  • 8

    Let the chicken rest for 5 minutes before serving to retain its juiciness.