YOUR SOLIN GENERATED RECIPE
Crispy Baked Buttermilk Chicken
Enjoy this healthier twist on a comfort food classic. Tender chicken is marinated in tangy buttermilk then lightly coated in seasoned whole wheat breadcrumbs and baked to perfection. The result is a crispy, golden exterior and juicy, flavorful interior that satisfies your cravings without overloading on calories. Perfect for any time of day!
INGREDIENTS
6 oz Chicken Breast
1/4 cup Buttermilk
1/3 cup Whole Wheat Breadcrumbs
1 tbsp grated Parmesan Cheese
1 tsp Garlic Powder
1 tsp Paprika
Pinch Salt
Pinch Black Pepper
PREPARATION
Preheat your oven to 400°F and line a baking sheet with parchment paper.
In a shallow dish, combine the buttermilk with a pinch of salt and pepper. Submerge the chicken breast in the buttermilk mixture, ensuring it is well coated. Let it marinate for at least 30 minutes in the refrigerator.
In another bowl, mix the whole wheat breadcrumbs, grated Parmesan cheese, garlic powder, paprika, and a pinch of salt and pepper.
Remove the chicken from the buttermilk, allowing any excess liquid to drip off, and then dredge each piece in the seasoned breadcrumb mixture until fully coated.
Place the breaded chicken on the prepared baking sheet. For extra crispiness, lightly spray the top with olive oil spray if desired.
Bake in the preheated oven for 20-25 minutes or until the chicken reaches an internal temperature of 165°F, ensuring it is cooked through and the coating is crispy.
Allow the chicken to rest for a few minutes before serving. Enjoy your crispy baked buttermilk chicken!