Crispy Oven-Baked Buttermilk Chicken

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

Crispy Oven-Baked Buttermilk Chicken

YOUR SOLIN GENERATED RECIPE

Crispy Oven-Baked Buttermilk Chicken

Enjoy a delightfully crispy yet tender oven-baked chicken that is marinated in tangy buttermilk and lightly coated with a blend of whole wheat flour and panko breadcrumbs. This dish delivers a satisfying crunch while keeping the meal light and protein-packed.

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NUTRITION

435kcal
Protein
52.5g
Fat
7.8g
Carbs
37.2g

SERVINGS

1 serving

INGREDIENTS

5 ounces Chicken Breast

1/4 cup Buttermilk

1/4 cup Whole Wheat Flour

1/4 cup Panko Breadcrumbs

1 tsp Garlic Powder

1 tsp Paprika

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, combine the buttermilk with garlic powder, paprika, salt, and pepper.

  • 3

    Add the chicken breast to the buttermilk marinade, ensuring it is fully coated. Allow it to marinate in the fridge for at least 30 minutes (or up to 2 hours for enhanced flavor).

  • 4

    In a separate shallow dish, mix the whole wheat flour and panko breadcrumbs.

  • 5

    Remove the chicken from the marinade, letting the excess drip off, and then dredge it in the flour mixture, pressing lightly to adhere the coating.

  • 6

    Place the coated chicken on the prepared baking sheet and lightly spray with olive oil if desired for extra crispiness.

  • 7

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

  • 8

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

Crispy Oven-Baked Buttermilk Chicken

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

Crispy Oven-Baked Buttermilk Chicken

YOUR SOLIN GENERATED RECIPE

Crispy Oven-Baked Buttermilk Chicken

Enjoy a delightfully crispy yet tender oven-baked chicken that is marinated in tangy buttermilk and lightly coated with a blend of whole wheat flour and panko breadcrumbs. This dish delivers a satisfying crunch while keeping the meal light and protein-packed.

NUTRITION

435kcal
Protein
52.5g
Fat
7.8g
Carbs
37.2g

SERVINGS

1 serving

INGREDIENTS

5 ounces Chicken Breast

1/4 cup Buttermilk

1/4 cup Whole Wheat Flour

1/4 cup Panko Breadcrumbs

1 tsp Garlic Powder

1 tsp Paprika

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, combine the buttermilk with garlic powder, paprika, salt, and pepper.

  • 3

    Add the chicken breast to the buttermilk marinade, ensuring it is fully coated. Allow it to marinate in the fridge for at least 30 minutes (or up to 2 hours for enhanced flavor).

  • 4

    In a separate shallow dish, mix the whole wheat flour and panko breadcrumbs.

  • 5

    Remove the chicken from the marinade, letting the excess drip off, and then dredge it in the flour mixture, pressing lightly to adhere the coating.

  • 6

    Place the coated chicken on the prepared baking sheet and lightly spray with olive oil if desired for extra crispiness.

  • 7

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

  • 8

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