Crispy Oven-Baked Buttermilk Chicken

This is an example of a meal that Solin would create to include in your personalized meal plan.

Crispy Oven-Baked Buttermilk Chicken

YOUR SOLIN GENERATED RECIPE

Crispy Oven-Baked Buttermilk Chicken

Enjoy tender chicken breast marinated in tangy buttermilk and lightly coated in a blend of whole wheat flour and panko breadcrumbs, baked to a crispy perfection with aromatic herbs and spices. This version delivers a delightful crunch without deep frying, making it a satisfying and balanced option for any meal.

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NUTRITION

342kcal
Protein
41g
Fat
7.5g
Carbs
26g

SERVINGS

1 serving

INGREDIENTS

4 oz Chicken Breast

1/4 cup Low-Fat Buttermilk

2 Tbsp Whole Wheat Flour

1/4 cup Panko Breadcrumbs

Olive Oil Cooking Spray

1/2 tsp Garlic Powder

1/2 tsp Paprika

Salt and Pepper to taste

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PREPARATION

  • 1

    Preheat your oven to 400°F and line a baking sheet with parchment paper.

  • 2

    In a shallow bowl, combine the low-fat buttermilk with garlic powder, paprika, salt, and pepper.

  • 3

    Place the chicken breast in the buttermilk mixture, ensuring it is fully coated. Let it marinate in the refrigerator for at least 30 minutes.

  • 4

    In a separate shallow dish, mix the whole wheat flour with panko breadcrumbs.

  • 5

    Remove the chicken from the buttermilk, allowing excess to drip off. Dredge the chicken in the flour and breadcrumb mixture, coating evenly.

  • 6

    Place the coated chicken on the prepared baking sheet and lightly spray the top with olive oil cooking spray.

  • 7

    Bake in the preheated oven for 20-25 minutes, or until the chicken is cooked through and the coating is crispy, turning halfway if desired.

  • 8

    Remove from the oven, let rest for a couple of minutes, and serve warm.

Crispy Oven-Baked Buttermilk Chicken

This is an example of a meal that Solin would create to include in your personalized meal plan.

Crispy Oven-Baked Buttermilk Chicken

YOUR SOLIN GENERATED RECIPE

Crispy Oven-Baked Buttermilk Chicken

Enjoy tender chicken breast marinated in tangy buttermilk and lightly coated in a blend of whole wheat flour and panko breadcrumbs, baked to a crispy perfection with aromatic herbs and spices. This version delivers a delightful crunch without deep frying, making it a satisfying and balanced option for any meal.

NUTRITION

342kcal
Protein
41g
Fat
7.5g
Carbs
26g

SERVINGS

1 serving

INGREDIENTS

4 oz Chicken Breast

1/4 cup Low-Fat Buttermilk

2 Tbsp Whole Wheat Flour

1/4 cup Panko Breadcrumbs

Olive Oil Cooking Spray

1/2 tsp Garlic Powder

1/2 tsp Paprika

Salt and Pepper to taste

PREPARATION

  • 1

    Preheat your oven to 400°F and line a baking sheet with parchment paper.

  • 2

    In a shallow bowl, combine the low-fat buttermilk with garlic powder, paprika, salt, and pepper.

  • 3

    Place the chicken breast in the buttermilk mixture, ensuring it is fully coated. Let it marinate in the refrigerator for at least 30 minutes.

  • 4

    In a separate shallow dish, mix the whole wheat flour with panko breadcrumbs.

  • 5

    Remove the chicken from the buttermilk, allowing excess to drip off. Dredge the chicken in the flour and breadcrumb mixture, coating evenly.

  • 6

    Place the coated chicken on the prepared baking sheet and lightly spray the top with olive oil cooking spray.

  • 7

    Bake in the preheated oven for 20-25 minutes, or until the chicken is cooked through and the coating is crispy, turning halfway if desired.

  • 8

    Remove from the oven, let rest for a couple of minutes, and serve warm.