YOUR SOLIN GENERATED RECIPE
Crispy Oven-Baked Buttermilk Chicken
Experience a healthier twist on a classic favorite with this Crispy Oven-Baked Buttermilk Chicken. Marinated in tangy buttermilk and coated lightly with seasoned flour, the chicken achieves a crunchy exterior and tender interior without the deep-fried guilt. Perfect for any meal of the day, it delivers satisfying flavor and texture that will leave you wanting more.
INGREDIENTS
1 piece (170g) Chicken Breast
1/4 cup (60g) Low-Fat Buttermilk
1/4 cup (30g) All-Purpose Flour
1 teaspoon Garlic Powder
1 teaspoon Smoked Paprika
1 pinch Salt
1 pinch Black Pepper
Olive Oil Cooking Spray
PREPARATION
Preheat your oven to 425°F (220°C) and line a baking sheet with parchment paper.
In a shallow bowl, pour the buttermilk. Season it lightly with a pinch of salt and pepper if desired.
Place the chicken breast between two pieces of plastic wrap and pound it to an even thickness for uniform cooking.
Submerge the chicken breast in the buttermilk, ensuring it is fully coated. Let it marinate for at least 30 minutes. For best flavor, marinate in the refrigerator for up to 2 hours.
In another shallow dish, combine the all-purpose flour, garlic powder, smoked paprika, and a little additional salt and pepper.
Remove the chicken breast from the buttermilk, allowing excess to drip off, then dredge it in the flour mixture until evenly coated.
Place the coated chicken breast on the prepared baking sheet. Lightly spray the top with olive oil cooking spray to promote crispiness.
Bake in the preheated oven for 20-25 minutes, or until the chicken is cooked through and the coating is crispy. You may flip halfway through for even crisping.
Allow the chicken to rest for a few minutes before serving. Enjoy your healthier version of crispy, oven-baked buttermilk chicken!