YOUR SOLIN GENERATED RECIPE
Buttermilk Crispy Baked Chicken
Enjoy a delicious twist on classic crispy chicken with a tangy buttermilk marinade and a light, crunchy coating. This baked version delivers all the satisfying flavor and crunch without the extra oil, making it a perfect wholesome option for your main meal.
INGREDIENTS
6 ounces Chicken Breast
1/2 cup Buttermilk
1/4 cup Whole Wheat Flour
2 tablespoons Panko Breadcrumbs
Seasonings (Salt, Pepper, Garlic Powder) to taste
Cooking Spray
PREPARATION
Preheat oven to 425°F and lightly coat a baking sheet with cooking spray.
Place the chicken breast between two pieces of plastic wrap and gently pound to an even thickness.
In a shallow bowl, pour the buttermilk and add a pinch of salt, pepper, and garlic powder. Let the chicken soak in the buttermilk mixture for at least 30 minutes in the refrigerator.
In another bowl, combine the whole wheat flour, panko breadcrumbs, and a little extra seasoning.
Remove the chicken from the buttermilk, allowing excess to drip off, then dredge in the flour and breadcrumb mixture until evenly coated.
Place the coated chicken on the prepared baking sheet and lightly spray the top with cooking spray to enhance crispiness.
Bake for 20-25 minutes or until the chicken reaches an internal temperature of 165°F and the coating is golden and crispy.
Allow the chicken to rest for a few minutes before serving to retain juiciness.