YOUR SOLIN GENERATED RECIPE
Crispy Oven-Baked Buttermilk Chicken
Enjoy a lighter take on classic crispy chicken with a tangy buttermilk marinade and a satisfying whole wheat breadcrumb coating. This dish delivers a harmonious blend of juicy, tender chicken with crispy, flavorful crust—perfectly balanced for a nutritious meal.
INGREDIENTS
6 oz Chicken Breast
1/2 cup Buttermilk
2 Tbsp Whole Wheat Breadcrumbs
1 tsp Paprika
1 tsp Garlic Powder
1 pinch Salt
1 pinch Black Pepper
4 sprays Olive Oil Cooking Spray
PREPARATION
Begin by placing the chicken breast between two sheets of plastic wrap and gently pounding it to an even thickness for uniform cooking.
In a bowl, combine the buttermilk, paprika, garlic powder, salt, and black pepper. Submerge the chicken in the marinade, ensuring all sides are coated. Marinate for at least 30 minutes, or up to 2 hours in the refrigerator.
Preheat your oven to 425°F. Line a baking tray with parchment paper and lightly coat with olive oil cooking spray.
Remove the chicken from the marinade, allowing excess to drip off. Dredge the chicken in the whole wheat breadcrumbs, pressing lightly to ensure the breadcrumbs adhere evenly to the surface.
Place the breadcrumb-coated chicken on the prepared baking tray. Lightly spray the top of the chicken with additional olive oil cooking spray to help crisp the crust.
Bake in the preheated oven for 20-25 minutes, or until the chicken is cooked through and the coating is golden and crispy. For extra crispiness, switch to broil for the last 2-3 minutes, watching closely to avoid burning.
Allow the chicken to rest for a few minutes before serving. Enjoy your crispy oven-baked buttermilk chicken as a satisfying main dish.