Crispy Baked Buttermilk Chicken with Herbs

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

Crispy Baked Buttermilk Chicken with Herbs

YOUR SOLIN GENERATED RECIPE

Crispy Baked Buttermilk Chicken with Herbs

Enjoy a lighter twist on classic fried chicken with tender, marinated chicken breast coated in a crispy whole wheat flour and herb mix. Baked to perfection with a delightful blend of garlic and paprika for an irresistible crunch without the guilt.

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NUTRITION

403kcal
Protein
52.4g
Fat
6.3g
Carbs
30g

SERVINGS

1 serving

INGREDIENTS

5 oz Chicken Breast

1/2 cup Buttermilk

1/4 cup Whole Wheat Flour

2 tbsp Fresh Parsley

1/2 tsp Garlic Powder

1/2 tsp Paprika

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PREPARATION

  • 1

    Preheat your oven to 400°F (205°C) and line a baking sheet with parchment paper.

  • 2

    In a shallow bowl, combine the buttermilk with half of the chopped fresh parsley, garlic powder, paprika, salt, and black pepper. Add the chicken breast, ensuring it is fully submerged, and let it marinate for at least 30 minutes in the refrigerator.

  • 3

    In another shallow dish, mix the whole wheat flour with the remaining parsley and a pinch of salt and pepper. Remove the chicken from the marinade, allowing any excess to drip off, then dredge it in the flour mixture until completely coated.

  • 4

    Place the coated chicken on the prepared baking sheet. Lightly spray or drizzle with a small amount of oil if desired to enhance crispiness.

  • 5

    Bake in the preheated oven for 20-25 minutes, or until the chicken is thoroughly cooked and the coating is golden and crispy. Flip the chicken halfway through the baking time to ensure even crisping.

  • 6

    Allow the chicken to rest for a few minutes before serving, making sure it is tender and juicy on the inside with a pleasing crunch on the exterior.

Crispy Baked Buttermilk Chicken with Herbs

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

Crispy Baked Buttermilk Chicken with Herbs

YOUR SOLIN GENERATED RECIPE

Crispy Baked Buttermilk Chicken with Herbs

Enjoy a lighter twist on classic fried chicken with tender, marinated chicken breast coated in a crispy whole wheat flour and herb mix. Baked to perfection with a delightful blend of garlic and paprika for an irresistible crunch without the guilt.

NUTRITION

403kcal
Protein
52.4g
Fat
6.3g
Carbs
30g

SERVINGS

1 serving

INGREDIENTS

5 oz Chicken Breast

1/2 cup Buttermilk

1/4 cup Whole Wheat Flour

2 tbsp Fresh Parsley

1/2 tsp Garlic Powder

1/2 tsp Paprika

PREPARATION

  • 1

    Preheat your oven to 400°F (205°C) and line a baking sheet with parchment paper.

  • 2

    In a shallow bowl, combine the buttermilk with half of the chopped fresh parsley, garlic powder, paprika, salt, and black pepper. Add the chicken breast, ensuring it is fully submerged, and let it marinate for at least 30 minutes in the refrigerator.

  • 3

    In another shallow dish, mix the whole wheat flour with the remaining parsley and a pinch of salt and pepper. Remove the chicken from the marinade, allowing any excess to drip off, then dredge it in the flour mixture until completely coated.

  • 4

    Place the coated chicken on the prepared baking sheet. Lightly spray or drizzle with a small amount of oil if desired to enhance crispiness.

  • 5

    Bake in the preheated oven for 20-25 minutes, or until the chicken is thoroughly cooked and the coating is golden and crispy. Flip the chicken halfway through the baking time to ensure even crisping.

  • 6

    Allow the chicken to rest for a few minutes before serving, making sure it is tender and juicy on the inside with a pleasing crunch on the exterior.