YOUR SOLIN GENERATED RECIPE
Crispy Baked Buttermilk Chicken with Herbs
Enjoy a lighter twist on classic crispy chicken, marinated in tangy buttermilk and coated in a light, herb-infused whole wheat and panko breadcrumb mix. This baked version delivers a satisfying crunch and aromatic herb flavor without the deep-fried fat, making it a perfect balance of protein and wholesome ingredients.
INGREDIENTS
6 ounces Chicken Breast
1/2 cup Buttermilk
1/4 cup Whole Wheat Flour
1/4 cup Panko Breadcrumbs
1 tsp Dried Thyme
1 tsp Dried Rosemary
Pinch of Salt
Pinch of Pepper
1 tsp Garlic Powder
PREPARATION
In a shallow bowl, whisk together the buttermilk, garlic powder, salt, and pepper.
Place the chicken breast between two sheets of plastic wrap and gently pound to an even thickness.
Submerge the chicken in the buttermilk mixture, ensuring it’s fully coated. Let it marinate for at least 30 minutes in the refrigerator.
Preheat the oven to 425°F (220°C) and line a baking sheet with parchment paper.
In another shallow dish, combine the whole wheat flour, panko breadcrumbs, dried thyme, and dried rosemary.
Remove the chicken from the buttermilk, letting any excess drip off, and coat thoroughly in the flour mixture, pressing gently to ensure adherence.
Place the coated chicken on the prepared baking sheet and lightly spray the top with a bit of cooking spray or drizzle a teaspoon of olive oil if desired for extra crispiness.
Bake in the preheated oven for 20-25 minutes or until the chicken is cooked through and the coating is crispy. Flip halfway through for even baking if necessary.
Let rest for a couple of minutes before serving, and enjoy your perfectly crispy baked buttermilk chicken with herbs.