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 delightful twist on classic fried chicken with this crispy baked buttermilk version. The chicken is marinated in tangy buttermilk and aromatic herbs, then lightly coated in whole wheat breadcrumbs to create a crunchy exterior. Perfectly balanced for a meal that delivers on protein and flavor without overloading on calories.

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NUTRITION

416kcal
Protein
46.3g
Fat
7.4g
Carbs
35g

SERVINGS

1 serving

INGREDIENTS

6 oz Chicken Breast (170g)

1/3 cup Buttermilk (80g)

1/4 cup Whole Wheat Breadcrumbs (28g)

1 tsp Dried Thyme

1 tsp Dried Rosemary

1 tsp Garlic Powder

1 tsp Onion Powder

1 tsp Paprika

1 pinch Salt

1 pinch Black Pepper

1 spray Olive Oil

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PREPARATION

  • 1

    Preheat your oven to 400°F and line a baking sheet with parchment paper.

  • 2

    In a shallow bowl, combine the buttermilk with garlic powder, onion powder, dried thyme, dried rosemary, paprika, salt, and black pepper.

  • 3

    Place the chicken breast in the buttermilk mixture and allow it to marinate for at least 30 minutes (or up to 2 hours in the refrigerator).

  • 4

    In another bowl, add the whole wheat breadcrumbs.

  • 5

    Remove the chicken from the buttermilk, letting excess liquid drip off, and then coat it evenly in the breadcrumbs.

  • 6

    Place the breaded chicken on the prepared baking sheet. Lightly spray the top with olive oil spray to help achieve a crispy finish.

  • 7

    Bake the chicken in the preheated oven for 20-25 minutes, or until the chicken reaches an internal temperature of 165°F and the coating is crispy and golden.

  • 8

    Allow the chicken to rest for a few minutes before serving. Enjoy your delicious and protein-packed meal!

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 delightful twist on classic fried chicken with this crispy baked buttermilk version. The chicken is marinated in tangy buttermilk and aromatic herbs, then lightly coated in whole wheat breadcrumbs to create a crunchy exterior. Perfectly balanced for a meal that delivers on protein and flavor without overloading on calories.

NUTRITION

416kcal
Protein
46.3g
Fat
7.4g
Carbs
35g

SERVINGS

1 serving

INGREDIENTS

6 oz Chicken Breast (170g)

1/3 cup Buttermilk (80g)

1/4 cup Whole Wheat Breadcrumbs (28g)

1 tsp Dried Thyme

1 tsp Dried Rosemary

1 tsp Garlic Powder

1 tsp Onion Powder

1 tsp Paprika

1 pinch Salt

1 pinch Black Pepper

1 spray Olive Oil

PREPARATION

  • 1

    Preheat your oven to 400°F and line a baking sheet with parchment paper.

  • 2

    In a shallow bowl, combine the buttermilk with garlic powder, onion powder, dried thyme, dried rosemary, paprika, salt, and black pepper.

  • 3

    Place the chicken breast in the buttermilk mixture and allow it to marinate for at least 30 minutes (or up to 2 hours in the refrigerator).

  • 4

    In another bowl, add the whole wheat breadcrumbs.

  • 5

    Remove the chicken from the buttermilk, letting excess liquid drip off, and then coat it evenly in the breadcrumbs.

  • 6

    Place the breaded chicken on the prepared baking sheet. Lightly spray the top with olive oil spray to help achieve a crispy finish.

  • 7

    Bake the chicken in the preheated oven for 20-25 minutes, or until the chicken reaches an internal temperature of 165°F and the coating is crispy and golden.

  • 8

    Allow the chicken to rest for a few minutes before serving. Enjoy your delicious and protein-packed meal!