YOUR SOLIN GENERATED RECIPE
Crispy Oven-Baked Buttermilk Chicken
Enjoy a healthier twist on classic fried chicken with this crispy, oven-baked version. Tender chicken breast is marinated in tangy buttermilk, seasoned with a blend of garlic and paprika, and coated with whole wheat breadcrumbs for a satisfying crunch. Perfectly baked until golden, this dish delivers a balanced blend of lean protein and wholesome carbs, ideal for a nourishing meal any time of day.
INGREDIENTS
6 oz Chicken Breast
1/4 cup Low-Fat Buttermilk
1/3 cup Whole Wheat Breadcrumbs
1/2 tsp Garlic Powder
1/2 tsp Paprika
1/4 tsp Salt
1/4 tsp Black Pepper
Cooking Spray
PREPARATION
Preheat your oven to 400°F and line a baking sheet with parchment paper. Lightly coat the parchment with a spritz of cooking spray.
Place the chicken breast in a shallow dish and pour the buttermilk over it. Ensure the chicken is well-coated and let it marinate for at least 30 minutes (or refrigerate up to 2 hours for deeper flavor).
In a separate bowl, combine the whole wheat breadcrumbs, garlic powder, paprika, salt, and black pepper.
Remove the chicken from the buttermilk, letting excess drip off. Dredge each piece in the breadcrumb mixture, pressing lightly so the coating adheres well.
Arrange the coated chicken on the prepared baking sheet. Give the top a light spray with cooking spray to help the crumbs crisp during baking.
Bake for 20-25 minutes, or until the chicken is cooked through and the coating is golden and crispy. An internal temperature of 165°F is recommended.
Remove from oven and let the chicken rest for 5 minutes before serving. Enjoy your crispy, flavorful chicken!