Crispy Baked Buttermilk Chicken with Herbs

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

Crispy Baked Buttermilk Chicken with Herbs

YOUR SOLIN GENERATED RECIPE

Crispy Baked Buttermilk Chicken with Herbs

Enjoy a flavorful twist on classic baked chicken with a tangy buttermilk marinade and a crispy whole wheat and panko coating infused with a medley of fresh herbs. This dish delivers a satisfying crunch paired with tender, juicy chicken, perfect for any meal of the day.

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NUTRITION

360kcal
Protein
38.5g
Fat
10.6g
Carbs
28g

SERVINGS

1 serving

INGREDIENTS

6 oz Chicken Breast

1/4 cup Low-Fat Buttermilk

2 tbsp Whole Wheat Flour

1/4 cup Panko Breadcrumbs

1 tsp Olive Oil

1 handful Fresh Mixed Herbs

1/2 tsp Garlic Powder

Salt and Pepper to taste

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PREPARATION

  • 1

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

  • 2

    In a shallow dish, pour the low-fat buttermilk. Season with a pinch of salt, pepper, and garlic powder.

  • 3

    Place the chicken breast in the buttermilk mixture, ensuring it is well coated. Let it marinate for at least 30 minutes in the refrigerator to absorb the flavors.

  • 4

    In another dish, mix together the whole wheat flour, panko breadcrumbs, chopped fresh herbs, a pinch more garlic powder, salt, and pepper.

  • 5

    Remove the chicken from the marinade, allowing excess liquid to drip off, then dredge it thoroughly in the flour and breadcrumb mixture for a crispy coating.

  • 6

    Place the coated chicken on the prepared baking sheet. Lightly drizzle or spray with olive oil to enhance crispiness.

  • 7

    Bake in the preheated oven for 20-25 minutes, or until the chicken is cooked through and the coating is golden and crisp.

  • 8

    Allow the chicken to rest for a few minutes before serving to retain its juices.

Crispy Baked Buttermilk Chicken with Herbs

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

Crispy Baked Buttermilk Chicken with Herbs

YOUR SOLIN GENERATED RECIPE

Crispy Baked Buttermilk Chicken with Herbs

Enjoy a flavorful twist on classic baked chicken with a tangy buttermilk marinade and a crispy whole wheat and panko coating infused with a medley of fresh herbs. This dish delivers a satisfying crunch paired with tender, juicy chicken, perfect for any meal of the day.

NUTRITION

360kcal
Protein
38.5g
Fat
10.6g
Carbs
28g

SERVINGS

1 serving

INGREDIENTS

6 oz Chicken Breast

1/4 cup Low-Fat Buttermilk

2 tbsp Whole Wheat Flour

1/4 cup Panko Breadcrumbs

1 tsp Olive Oil

1 handful Fresh Mixed Herbs

1/2 tsp Garlic Powder

Salt and Pepper to taste

PREPARATION

  • 1

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

  • 2

    In a shallow dish, pour the low-fat buttermilk. Season with a pinch of salt, pepper, and garlic powder.

  • 3

    Place the chicken breast in the buttermilk mixture, ensuring it is well coated. Let it marinate for at least 30 minutes in the refrigerator to absorb the flavors.

  • 4

    In another dish, mix together the whole wheat flour, panko breadcrumbs, chopped fresh herbs, a pinch more garlic powder, salt, and pepper.

  • 5

    Remove the chicken from the marinade, allowing excess liquid to drip off, then dredge it thoroughly in the flour and breadcrumb mixture for a crispy coating.

  • 6

    Place the coated chicken on the prepared baking sheet. Lightly drizzle or spray with olive oil to enhance crispiness.

  • 7

    Bake in the preheated oven for 20-25 minutes, or until the chicken is cooked through and the coating is golden and crisp.

  • 8

    Allow the chicken to rest for a few minutes before serving to retain its juices.