Crispy Oven-Baked Buttermilk Chicken

This is an example of a meal that Solin would create to include in your personalized meal plan.

Crispy Oven-Baked Buttermilk Chicken

YOUR SOLIN GENERATED RECIPE

Crispy Oven-Baked Buttermilk Chicken

Enjoy a healthier take on crispy chicken with tender, marinated chicken breast coated in a lightly seasoned whole wheat crust, baked in the oven to create a satisfyingly crunchy exterior without deep frying. Perfect for breakfast, lunch, or dinner, this dish delivers a balance of protein and crisp flavor that makes it both nutritious and delicious.

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NUTRITION

346kcal
Protein
41.4g
Fat
5.0g
Carbs
32.4g

SERVINGS

1 serving

INGREDIENTS

6 oz Chicken Breast

1/4 cup Buttermilk

1/4 cup Whole Wheat Flour

1 tsp Paprika

1 tsp Garlic Powder

1 pinch Salt

1 pinch Black Pepper

Cooking Spray

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PREPARATION

  • 1

    Preheat your oven to 425°F and line a baking sheet with parchment paper.

  • 2

    In a shallow bowl, pour the buttermilk. Submerge the chicken breast in the buttermilk and let it marinate for at least 30 minutes; for best results, marinate for up to 2 hours in the refrigerator.

  • 3

    In another shallow bowl, combine whole wheat flour, paprika, garlic powder, salt, and black pepper.

  • 4

    Remove the chicken from the buttermilk, allowing any excess to drip off, then dredge the chicken in the seasoned flour mixture ensuring an even coating.

  • 5

    Place the coated chicken on the prepared baking sheet and lightly spray the top with cooking spray.

  • 6

    Bake in the preheated oven for 20-25 minutes, or until the chicken is golden brown and the internal temperature reaches 165°F.

  • 7

    Remove from the oven and let rest for a few minutes before serving.

Crispy Oven-Baked Buttermilk Chicken

This is an example of a meal that Solin would create to include in your personalized meal plan.

Crispy Oven-Baked Buttermilk Chicken

YOUR SOLIN GENERATED RECIPE

Crispy Oven-Baked Buttermilk Chicken

Enjoy a healthier take on crispy chicken with tender, marinated chicken breast coated in a lightly seasoned whole wheat crust, baked in the oven to create a satisfyingly crunchy exterior without deep frying. Perfect for breakfast, lunch, or dinner, this dish delivers a balance of protein and crisp flavor that makes it both nutritious and delicious.

NUTRITION

346kcal
Protein
41.4g
Fat
5.0g
Carbs
32.4g

SERVINGS

1 serving

INGREDIENTS

6 oz Chicken Breast

1/4 cup Buttermilk

1/4 cup Whole Wheat Flour

1 tsp Paprika

1 tsp Garlic Powder

1 pinch Salt

1 pinch Black Pepper

Cooking Spray

PREPARATION

  • 1

    Preheat your oven to 425°F and line a baking sheet with parchment paper.

  • 2

    In a shallow bowl, pour the buttermilk. Submerge the chicken breast in the buttermilk and let it marinate for at least 30 minutes; for best results, marinate for up to 2 hours in the refrigerator.

  • 3

    In another shallow bowl, combine whole wheat flour, paprika, garlic powder, salt, and black pepper.

  • 4

    Remove the chicken from the buttermilk, allowing any excess to drip off, then dredge the chicken in the seasoned flour mixture ensuring an even coating.

  • 5

    Place the coated chicken on the prepared baking sheet and lightly spray the top with cooking spray.

  • 6

    Bake in the preheated oven for 20-25 minutes, or until the chicken is golden brown and the internal temperature reaches 165°F.

  • 7

    Remove from the oven and let rest for a few minutes before serving.