YOUR SOLIN GENERATED RECIPE
Crispy Oven-Baked Buttermilk Chicken
Enjoy a healthier twist on classic crispy fried chicken. This oven-baked version features tender chicken breast marinated in tangy buttermilk and lightly seasoned, then coated in a crisp blend of flour and panko breadcrumbs with a sprinkle of paprika and pepper. It’s a satisfying dish with a great crunch, perfect for a balanced breakfast, lunch, or dinner that keeps your protein and calorie goals on track.
INGREDIENTS
6 oz Chicken Breast
1/2 cup Nonfat Buttermilk
1/4 cup All-Purpose Flour
1/4 cup Panko Breadcrumbs
Salt, Black Pepper, Paprika (to taste)
Cooking Spray
PREPARATION
Preheat your oven to 425°F and line a baking sheet with parchment paper.
In a shallow bowl, pour in the nonfat buttermilk. Season lightly with salt, black pepper, and paprika.
Place the chicken breast between two pieces of plastic wrap and gently pound to an even thickness for uniform cooking.
Submerge the chicken breast in the buttermilk mixture and let it marinate for at least 30 minutes in the refrigerator.
In another shallow dish, mix together the all-purpose flour and panko breadcrumbs. Add a pinch more salt, pepper, and paprika to the dry mix.
Remove the chicken from the marinade, letting the excess drip off. Dredge the chicken in the flour-panko mixture, ensuring an even, light coating on all sides.
Place the coated chicken breast on the prepared baking sheet. Lightly spray the top with cooking spray to help achieve a crispy finish.
Bake in the preheated oven for 20-25 minutes, or until the chicken is cooked through and the coating is golden and crispy. Flip halfway through if needed for even cooking.
Once done, remove from the oven, let it rest for a few minutes, and serve hot.