YOUR SOLIN GENERATED RECIPE
Crispy Buttermilk Baked Chicken
Enjoy a healthier spin on a classic fried favorite with succulent chicken breast marinated in buttermilk, coated in a crunchy, lightly seasoned panko crumb crust, and baked to golden perfection. Perfect for breakfast, lunch, or dinner, this dish offers a satisfying balance of protein and crunch without the deep-fried calories.
INGREDIENTS
1 piece (150g) Boneless Skinless Chicken Breast
1/4 cup Low-Fat Buttermilk (60g)
20 grams Panko Breadcrumbs
1 teaspoon Olive Oil
1/2 teaspoon Paprika
Salt and Pepper to taste
1 tablespoon Fresh Parsley (optional)
PREPARATION
Preheat your oven to 400°F (204°C) and line a baking sheet with parchment paper or lightly grease it with olive oil spray.
In a shallow dish, pour the low-fat buttermilk and season with a pinch of salt, pepper, and half of the paprika.
Place the chicken breast in the buttermilk, ensuring it's well-coated. Let it marinate for at least 20 minutes in the refrigerator.
In another shallow bowl, combine the panko breadcrumbs with the remaining paprika. If desired, add a little extra salt and pepper to enhance flavor.
Remove the chicken from the buttermilk, allowing any excess liquid to drip off. Dredge the chicken in the breadcrumb mixture, pressing lightly to adhere the crumbs evenly.
Place the coated chicken onto the prepared baking sheet. Drizzle or lightly brush the top of the chicken with olive oil to help achieve a crispy finish.
Bake in the preheated oven for 25-30 minutes, or until the chicken is cooked through and the coating is golden and crunchy. You may flip the chicken halfway through for even crisping.
Garnish with fresh parsley, if using, and serve immediately.