YOUR SOLIN GENERATED RECIPE
Crispy Baked Buttermilk Chicken with Herbs
Enjoy a light yet crispy baked chicken dish that's been marinated in tangy buttermilk and coated in a lightly seasoned whole wheat flour mixture infused with fresh herbs. The combination of tender chicken, aromatic herbs, and a crunchy crust makes this recipe a delightful and nutritious option for a satisfying dinner.
INGREDIENTS
6 oz Chicken Breast (170g)
1/4 cup Low-Fat Buttermilk (60g)
1/4 cup Whole Wheat Flour (30g)
1 tbsp Mixed Fresh Herbs (Thyme, Rosemary, Parsley)
1/2 tsp Paprika
1/2 tsp Garlic Powder
1 tsp Extra Virgin Olive Oil
Salt and Black Pepper to taste
PREPARATION
Preheat your oven to 400°F (200°C) and line a baking sheet with parchment paper.
In a shallow bowl, pour the low-fat buttermilk. Season it lightly with salt and pepper.
Place the chicken breast between two sheets of plastic wrap and gently pound it to an even thickness for even cooking.
Submerge the chicken breast in the buttermilk, ensuring it is fully coated. Let it marinate for at least 30 minutes in the refrigerator.
In another shallow dish, mix together the whole wheat flour, fresh herbs, paprika, garlic powder, and a pinch of salt and pepper.
Remove the chicken from the buttermilk marinade, allowing the excess to drip off, and dredge it evenly in the flour mixture until fully coated.
Place the coated chicken breast on the prepared baking sheet. Lightly spray or drizzle olive oil over the top to help achieve a crispy exterior.
Bake in the preheated oven for about 25-30 minutes, flipping halfway through, until the chicken is cooked through and the coating is crispy and golden.
Remove from the oven and let it rest for a few minutes before serving.