YOUR SOLIN GENERATED RECIPE
Crispy Baked Buttermilk Chicken with Herbs
Enjoy a flavorful twist on a classic comfort dish with this Crispy Baked Buttermilk Chicken with Herbs. The tender chicken breast is marinated in tangy buttermilk then coated in a light, whole wheat breadcrumb and herb mixture. Baked to a crispy finish without deep frying, this dish delivers a satisfying crunch and aromatic herb notes that elevate your meal while staying within your balanced macro and calorie goals.
INGREDIENTS
6 oz Chicken Breast
1/2 cup Low-Fat Buttermilk
1/4 cup Whole Wheat Breadcrumbs
2 tbsp Fresh Parsley (chopped)
2 tbsp Fresh Thyme (chopped)
1 tsp Garlic Powder
Salt and Pepper to taste
2 sprays Olive Oil Cooking Spray
PREPARATION
Preheat your oven to 425°F and line a baking sheet with parchment paper.
In a shallow dish, combine the low-fat buttermilk with salt, pepper, and garlic powder. Place the chicken breasts in the marinade, ensuring they are fully coated. Allow them to marinate in the refrigerator for at least 30 minutes.
In a separate bowl, mix together whole wheat breadcrumbs, chopped fresh parsley, and thyme.
Remove the chicken from the buttermilk marinade, letting excess drip off. Dredge each piece in the breadcrumb and herb mixture, pressing lightly to help the coating adhere.
Place the coated chicken pieces onto the prepared baking sheet. Lightly spray the tops with olive oil cooking spray to enhance crisping.
Bake in the preheated oven for 20-25 minutes, or until the chicken is fully cooked and the coating is golden and crispy.
Allow the chicken to rest for a couple of minutes before serving. Enjoy your delicious, crispy baked buttermilk chicken with herbs!