YOUR SOLIN GENERATED RECIPE
Crispy Oven-Baked Buttermilk Chicken
Enjoy a lighter take on fried chicken with this Crispy Oven-Baked Buttermilk Chicken. Tender chicken breast is marinated in tangy buttermilk, dredged in whole-wheat breadcrumbs with a blend of garlic and paprika, then baked to a perfectly crispy finish. A satisfying, flavorful option that delivers quality protein without excess calories.
INGREDIENTS
6 oz Chicken Breast (170g)
1/4 cup Buttermilk (60g)
1/4 cup Whole-Wheat Breadcrumbs (30g)
1 tsp Garlic Powder
1 tsp Paprika
Salt & Pepper to taste
Olive Oil Cooking Spray
PREPARATION
Preheat your oven to 425°F and line a baking sheet with parchment paper.
Place the chicken breast between two pieces of plastic wrap and gently pound to even thickness for uniform cooking.
In a shallow bowl, add the buttermilk. Place the chicken breast into the buttermilk, ensuring it is fully coated, and let it marinate for at least 30 minutes (or up to 2 hours in the refrigerator).
In another bowl, combine the whole-wheat breadcrumbs, garlic powder, paprika, salt, and pepper.
Remove the chicken from the buttermilk, allowing any excess to drip off, then dredge it in the breadcrumb mixture, pressing lightly so the coating adheres well.
Place the coated chicken on the prepared baking sheet and lightly spray the top with olive oil cooking spray.
Bake the chicken in the preheated oven for 20-25 minutes, or until the internal temperature reaches 165°F and the coating is crisp and golden.
Let the chicken rest for a few minutes before serving to ensure juiciness.
Enjoy your crispy oven-baked buttermilk chicken as a lean, protein-packed meal option.