YOUR SOLIN GENERATED RECIPE
Crispy Oven-Baked Buttermilk Chicken
Enjoy a healthier twist on a classic favorite with this crispy, oven-baked buttermilk chicken. The tender chicken breast is marinated in tangy buttermilk, lightly coated in crunchy panko breadcrumbs, and seasoned with a blend of savory spices. It's baked to golden perfection for a satisfying meal that's both flavorful and guilt-free.
INGREDIENTS
7 ounces Chicken Breast (198g)
1/4 cup Fat-Free Buttermilk (60g)
20 grams Panko Breadcrumbs
1 teaspoon Cooking Oil Spray (approx. 5g oil)
1 teaspoon Paprika
1 teaspoon Garlic Powder
Salt and Pepper to taste
PREPARATION
Preheat your oven to 400°F (200°C) and line a baking sheet with parchment paper or lightly grease it with cooking oil spray.
In a shallow bowl, pour the fat-free buttermilk and add a pinch of salt, pepper, paprika, and garlic powder. Stir well to create a marinade.
Place the chicken breast between two sheets of plastic wrap and gently pound it to an even thickness, ensuring uniform cooking.
Submerge the chicken breast in the buttermilk marinade, turning to coat both sides. Let it marinate for at least 30 minutes in the refrigerator.
In a separate shallow dish, add the panko breadcrumbs. For extra flavor, you can mix in a little more paprika and garlic powder.
Remove the chicken from the marinade, letting the excess drip off, then dredge it in the panko breadcrumbs, pressing gently to adhere the coating.
Place the coated chicken on the prepared baking sheet. Lightly spray the top with a teaspoon of cooking oil spray to help achieve a crispy texture.
Bake for 20-25 minutes or until the chicken is fully cooked and the breadcrumbs are golden and crisp. You may flip the chicken halfway through for even crisping.
Let the chicken rest for a few minutes before serving. Enjoy your crispy, flavorful, oven-baked buttermilk chicken!