YOUR SOLIN GENERATED RECIPE
Crispy Baked Buttermilk Chicken
Enjoy a healthier twist on a classic comfort dish with this Crispy Baked Buttermilk Chicken. Tender chicken breasts are marinated in tangy buttermilk and coated in a crunchy, whole wheat breadcrumb mixture enhanced with a blend of garlic powder, paprika, salt, and pepper, then baked to golden perfection. The result is a satisfying dish with a crisp exterior and juicy interior.
INGREDIENTS
6 ounces Chicken Breast (approx. 170g)
1/4 cup Buttermilk (1% Lowfat, approx. 61g)
1/3 cup Whole Wheat Breadcrumbs (approx. 30g)
1 teaspoon Garlic Powder
1 teaspoon Paprika
Pinch of Salt
1/2 teaspoon Black Pepper
2 sprays Olive Oil Cooking Spray
PREPARATION
Preheat your oven to 400°F and prepare a baking sheet lined with parchment paper.
In a shallow bowl, combine the 1/4 cup of buttermilk with half of the garlic powder, paprika, salt, and pepper.
Place the chicken breast in the bowl ensuring each piece is well-coated. Allow it to marinate for at least 20 minutes (or up to 1 hour in the refrigerator).
In a separate shallow dish, mix the whole wheat breadcrumbs with the remaining garlic powder, paprika, and a light sprinkle of salt and pepper.
Remove the chicken from the marinade, letting any excess drip off, then dredge the chicken in the breadcrumb mixture until evenly coated.
Place the coated chicken on the prepared baking sheet and lightly spray the top with olive oil cooking spray.
Bake in the preheated oven for 20-25 minutes or until the chicken is cooked through and the coating is crispy. If necessary, flip the chicken halfway through baking for even crisping.
Remove from the oven and let the chicken rest for a few minutes before serving.