YOUR SOLIN GENERATED RECIPE
Crispy Oven-Baked Buttermilk Chicken
Enjoy a delicious twist on classic fried chicken with a crispy coating delivered by a tangy buttermilk marinade and whole wheat breadcrumbs. Baked to perfection in the oven, this dish offers a lean protein punch with a satisfying crunch, making it an ideal meal for any time of the day.
INGREDIENTS
6 oz Chicken Breast
1/2 cup Buttermilk
1/4 cup Whole Wheat Breadcrumbs
2 tsp Olive Oil
PREPARATION
Preheat your oven to 425°F and line a baking tray with parchment paper.
In a bowl, combine the buttermilk with a pinch of salt, pepper, and any preferred herbs or spices. Submerge the chicken breast in the mixture and allow it to marinate for at least 30 minutes.
In a separate shallow dish, place the whole wheat breadcrumbs. Remove the chicken from the buttermilk, letting the excess drip off, and coat evenly in the breadcrumbs, pressing gently so they adhere well.
Place the breadcrumb-coated chicken onto the prepared baking tray. Drizzle 2 teaspoons of olive oil evenly over the chicken to help achieve a crispy exterior.
Bake in the preheated oven for 20-25 minutes or until the chicken is thoroughly cooked and the coating is golden brown and crisp.
Allow the chicken to rest for a few minutes before serving. Enjoy your crunchy, flavorful, yet lean and protein-packed meal!