YOUR SOLIN GENERATED RECIPE
Crispy Baked Buttermilk Chicken with Fresh Herbs
Enjoy a delightful twist on a classic favorite with tender chicken breast marinated in buttermilk, lightly coated in whole wheat breadcrumbs and fresh herbs. This dish strikes a perfect balance between crunch and juiciness, delivering a satisfying meal that's ideal for a wholesome dinner.
INGREDIENTS
6 oz Chicken Breast (skinless)
1/4 cup Buttermilk
1/2 cup Whole Wheat Breadcrumbs
2 tbsp Fresh Parsley
1 tsp Fresh Thyme
1 tsp Garlic Powder
Pinch of Salt
Pinch of Black Pepper
3 sprays Olive Oil Cooking Spray
PREPARATION
Preheat the oven to 425°F and line a baking sheet with parchment paper.
In a shallow bowl, pour the buttermilk. Add a pinch of salt and pepper, and submerge the chicken breast, ensuring it is fully coated. Let it marinate for at least 30 minutes.
In a separate dish, combine the whole wheat breadcrumbs, fresh parsley, fresh thyme, and garlic powder.
Remove the chicken from the buttermilk and dredge in the breadcrumb mixture, pressing gently to adhere well to the chicken.
Place the coated chicken on the prepared baking sheet and lightly spray with olive oil.
Bake in the preheated oven for about 20-25 minutes until the chicken is cooked through and the coating is crisp, turning once halfway through for even crispiness.
Allow the chicken to rest for a few minutes before serving to lock in juices.