Crispy Buttermilk Baked Chicken

This is an example of a meal that Solin would create to include in your personalized meal plan.

Crispy Buttermilk Baked Chicken

YOUR SOLIN GENERATED RECIPE

Crispy Buttermilk Baked Chicken

Enjoy a healthier take on a classic favorite with tender chicken marinated in tangy buttermilk and coated in a light, crispy blend of whole wheat flour and panko breadcrumbs. This dish offers a delightful crunch and a burst of savory spices, making it perfect for a satisfying breakfast, lunch, or dinner.

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NUTRITION

420kcal
Protein
43.8g
Fat
8.3g
Carbs
41.6g

SERVINGS

1 serving

INGREDIENTS

6 oz Chicken Breast (skinless)

1/2 cup Low-Fat Buttermilk

1/4 cup Panko Breadcrumbs

1 tbsp Whole Wheat Flour

1/2 tsp Paprika

1/2 tsp Garlic Powder

1/4 tsp Salt

1/4 tsp Black Pepper

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PREPARATION

  • 1

    Preheat your oven to 425°F and line a baking sheet with parchment paper.

  • 2

    In a bowl, combine the low-fat buttermilk with paprika, garlic powder, salt, and black pepper.

  • 3

    Place the chicken breast in the bowl, ensuring it is fully submerged in the marinade. Let it sit for at least 30 minutes (or up to 2 hours in the refrigerator) to absorb all the flavors.

  • 4

    In a separate shallow dish, mix the whole wheat flour and panko breadcrumbs.

  • 5

    Remove the chicken from the marinade and lightly dredge it in the flour-panko mixture, pressing gently so the coating sticks well.

  • 6

    Place the coated chicken on the prepared baking sheet.

  • 7

    Bake in the preheated oven for 20-25 minutes, or until the chicken is fully cooked and the coating turns a golden, crispy brown. For extra crispiness, you may broil it for an additional 2 minutes at the end.

  • 8

    Allow the chicken to rest for a few minutes before serving, enjoying the tender, juicy interior with a satisfyingly crispy exterior.

Crispy Buttermilk Baked Chicken

This is an example of a meal that Solin would create to include in your personalized meal plan.

Crispy Buttermilk Baked Chicken

YOUR SOLIN GENERATED RECIPE

Crispy Buttermilk Baked Chicken

Enjoy a healthier take on a classic favorite with tender chicken marinated in tangy buttermilk and coated in a light, crispy blend of whole wheat flour and panko breadcrumbs. This dish offers a delightful crunch and a burst of savory spices, making it perfect for a satisfying breakfast, lunch, or dinner.

NUTRITION

420kcal
Protein
43.8g
Fat
8.3g
Carbs
41.6g

SERVINGS

1 serving

INGREDIENTS

6 oz Chicken Breast (skinless)

1/2 cup Low-Fat Buttermilk

1/4 cup Panko Breadcrumbs

1 tbsp Whole Wheat Flour

1/2 tsp Paprika

1/2 tsp Garlic Powder

1/4 tsp Salt

1/4 tsp Black Pepper

PREPARATION

  • 1

    Preheat your oven to 425°F and line a baking sheet with parchment paper.

  • 2

    In a bowl, combine the low-fat buttermilk with paprika, garlic powder, salt, and black pepper.

  • 3

    Place the chicken breast in the bowl, ensuring it is fully submerged in the marinade. Let it sit for at least 30 minutes (or up to 2 hours in the refrigerator) to absorb all the flavors.

  • 4

    In a separate shallow dish, mix the whole wheat flour and panko breadcrumbs.

  • 5

    Remove the chicken from the marinade and lightly dredge it in the flour-panko mixture, pressing gently so the coating sticks well.

  • 6

    Place the coated chicken on the prepared baking sheet.

  • 7

    Bake in the preheated oven for 20-25 minutes, or until the chicken is fully cooked and the coating turns a golden, crispy brown. For extra crispiness, you may broil it for an additional 2 minutes at the end.

  • 8

    Allow the chicken to rest for a few minutes before serving, enjoying the tender, juicy interior with a satisfyingly crispy exterior.