YOUR SOLIN GENERATED RECIPE
Crispy Baked Buttermilk Chicken
Enjoy a healthier twist on a classic comfort dish with this Crispy Baked Buttermilk Chicken. Marinated in tangy buttermilk and coated in a light whole wheat flour crust, the chicken turns beautifully golden and crispy in the oven. Each bite is bursting with savory spices, offering a satisfying crunch without the extra calories, making it perfect for any meal of the day.
INGREDIENTS
6 oz Chicken Breast
1/2 cup Buttermilk
1/3 cup Whole Wheat Flour
1 tsp Paprika
1 tsp Garlic Powder
Pinch of Salt
Pinch of Black Pepper
Olive Oil Spray
PREPARATION
Preheat your oven to 425°F (220°C) and line a baking sheet with parchment paper.
In a bowl, combine the buttermilk with paprika, garlic powder, salt, and black pepper.
Place the chicken breast in the bowl ensuring it is well-coated with the buttermilk marinade; let it sit for at least 30 minutes for full flavor.
In a separate shallow dish, add the whole wheat flour.
Remove the chicken from the marinade, allowing excess liquid to drip off, then dredge it in the whole wheat flour until evenly coated.
Place the coated chicken on the prepared baking sheet and lightly spray with olive oil.
Bake for 20-25 minutes, flipping halfway through, until the chicken is cooked through and the outside is crispy and golden.
Remove from the oven and let the chicken rest for a few minutes before serving.