YOUR SOLIN GENERATED RECIPE
Crispy Baked Buttermilk Chicken with Herbs
Enjoy a healthier twist on a classic favorite—juicy chicken breast marinated in tangy buttermilk, coated with a crisp herb-infused panko crust, then baked to perfection. This dish boasts a delightful crunch with vibrant herbal notes, delivering a satisfying and balanced meal.
INGREDIENTS
6 oz Chicken Breast
1/3 cup Buttermilk
1/4 cup Panko Breadcrumbs
2 tbsp Fresh Herbs (Parsley, Thyme, Rosemary)
1 tsp Garlic Powder
Salt and Black Pepper to taste
Olive Oil Cooking Spray
PREPARATION
Preheat your oven to 425°F and line a baking sheet with parchment paper.
In a shallow bowl, pour the buttermilk. Season the buttermilk with a pinch of salt, black pepper, and garlic powder.
Place the chicken breast in the buttermilk, ensuring it is fully submerged. Let it marinate in the refrigerator for at least 30 minutes.
In a separate shallow dish, combine panko breadcrumbs with the chopped fresh herbs. Mix until the breadcrumbs are evenly coated with herbs.
Remove the chicken from the buttermilk marinade, letting the excess drip off. Dredge the chicken in the breadcrumb mixture, pressing gently to adhere the crumbs to the surface.
Lightly spray the breadcrumb-coated chicken with olive oil cooking spray on both sides.
Place the chicken on the prepared baking sheet and bake for 20-25 minutes, or until the chicken is cooked through and the coating is crispy. Flip halfway through baking for even browning.
Allow the chicken to rest for a few minutes before serving. Enjoy your crispy, herb-infused baked chicken!