YOUR SOLIN GENERATED RECIPE
Crispy Baked Buttermilk Chicken with Fresh Herbs
Crispy on the outside and tender on the inside, this baked buttermilk chicken is marinated in low-fat buttermilk and coated with a light whole wheat panko and herb crust. Enhanced with a medley of fresh herbs and spices, it delivers a satisfying crunch with every bite while staying perfectly balanced in protein and calories.
INGREDIENTS
6 ounces Boneless Skinless Chicken Breast (~170g)
1/2 cup Low-Fat Buttermilk
1/3 cup Whole Wheat Panko Breadcrumbs
2 tbsp Fresh Mixed Herbs (Parsley, Thyme, Rosemary)
1 tsp Paprika
Salt and Pepper to taste
PREPARATION
Preheat your oven to 425°F and line a baking sheet with parchment paper or lightly grease it.
Place the chicken breasts between two sheets of plastic wrap and gently pound to an even thickness.
In a shallow bowl, mix the low-fat buttermilk with salt, pepper, and paprika. Add half of the chopped fresh herbs to this mixture.
Marinate the chicken in the buttermilk mixture for at least 30 minutes, turning once to ensure even coating.
In another bowl, combine the whole wheat panko breadcrumbs with the remaining fresh herbs.
Remove each chicken breast from the marinade, allowing excess buttermilk to drip off, then coat evenly with the panko-herb mixture.
Place the coated chicken on the prepared baking sheet. Optionally, lightly spray or drizzle a small amount of olive oil over the top for extra crispiness.
Bake in the preheated oven for 20-25 minutes or until the chicken is fully cooked and the coating is golden and crisp. A meat thermometer inserted into the thickest part should read 165°F.
Remove from oven, let rest for a few minutes, then serve warm with your choice of side dishes.