YOUR SOLIN GENERATED RECIPE
Crispy Baked Buttermilk Chicken with Herbs
Enjoy an elevated twist on a classic favorite with this Crispy Baked Buttermilk Chicken infused with aromatic herbs. The tender, marinated chicken breast is coated in a light, whole wheat breadcrumb mixture spiked with rosemary, thyme, and paprika, then baked to achieve a satisfying, crunchy exterior. Perfect for breakfast, lunch, or dinner, this dish offers a harmonious blend of juicy protein and delightful herbs, all within a clean and balanced macro framework.
INGREDIENTS
6 oz Chicken Breast
1/4 cup Buttermilk
1/4 cup Whole Wheat Breadcrumbs
1 tbsp Fresh Rosemary
1 tbsp Fresh Thyme
1 tsp Garlic Powder
1 tsp Paprika
Pinch of Salt
Pinch of Black Pepper
3 sprays Olive Oil
PREPARATION
Preheat your oven to 400°F and line a baking sheet with parchment paper or a silicone mat.
In a shallow bowl, pour the buttermilk and add half of the garlic powder, paprika, rosemary, and thyme along with a pinch of salt and pepper.
Submerge the chicken breast in the buttermilk mixture, ensuring it is fully coated. Let it marinate for at least 30 minutes in the refrigerator.
In another shallow dish, combine the whole wheat breadcrumbs with the remaining garlic powder, paprika, rosemary, thyme, and a pinch of salt and pepper.
Remove the chicken from the marinade, allowing any excess liquid to drip off, then dredge it in the breadcrumb mixture, pressing lightly to adhere.
Place the coated chicken on the prepared baking sheet and lightly spray with olive oil.
Bake for 20-25 minutes, or until the chicken reaches an internal temperature of 165°F and the coating is crispy and golden.
Allow the chicken to rest for a few minutes before serving.