YOUR SOLIN GENERATED RECIPE
Crispy Baked Buttermilk Chicken
Enjoy a healthier twist on a classic comfort dish with our Crispy Baked Buttermilk Chicken. Marinated in tangy buttermilk and coated in lightly whole wheat flour with herbs and spices, this chicken comes out golden and crispy in the oven. Each bite is filled with flavor and the perfect balance of protein and crunch.
INGREDIENTS
6 oz Skinless Chicken Breast
1/4 cup Nonfat Buttermilk
1/4 cup Whole Wheat Flour
1 tsp Paprika
1 tsp Garlic Powder
Pinch of Salt & Pepper
PREPARATION
Preheat your oven to 400°F. Line a baking sheet with parchment paper or lightly grease it.
In a bowl, combine the nonfat buttermilk with a pinch of salt, pepper, and half of the paprika and garlic powder. Place the chicken breast in the bowl, ensuring it is fully submerged, and let it marinate for at least 30 minutes in the refrigerator.
In another shallow dish, mix the whole wheat flour with the remaining paprika and garlic powder, and add a pinch more salt and pepper.
Remove the chicken breast from the buttermilk, allowing any excess to drip off, then dredge it in the seasoned flour, ensuring an even, light coating on all sides.
Place the coated chicken on the prepared baking sheet. Optionally, lightly spray or drizzle a small amount of oil over the chicken to enhance crispiness.
Bake for 20-25 minutes, or until the chicken is cooked through and the coating is crisp and golden. An internal temperature of 165°F is recommended for safe consumption.
Let the chicken rest for a few minutes before serving. Enjoy your protein-packed, crispy baked buttermilk chicken!