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 lighter twist on classic fried chicken with this crispy buttermilk baked chicken. Marinated in tangy buttermilk and lightly coated in whole wheat flour, this dish offers a satisfying crunch without the heaviness of deep frying. A drizzle of olive oil before baking ensures a golden finish that is as delicious as it is wholesome.

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NUTRITION

407kcal
Protein
40g
Fat
19.2g
Carbs
17g

SERVINGS

1 serving

INGREDIENTS

6 oz Chicken Breast (170g)

1/4 cup Buttermilk (60g)

2 tbsp Whole Wheat Flour (17g)

1 tbsp Olive Oil (14g)

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PREPARATION

  • 1

    Preheat the oven to 400°F.

  • 2

    In a bowl, pour the buttermilk and add a pinch of salt, pepper, and any desired herbs or spices.

  • 3

    Place the chicken breast in the buttermilk marinade, ensuring it's fully submerged. Let it marinate for at least 1 hour in the refrigerator.

  • 4

    In a separate shallow dish, add the whole wheat flour mixed with additional seasonings if desired (such as garlic powder, paprika, or black pepper).

  • 5

    Remove the chicken from the marinade, allowing excess buttermilk to drip off, and coat evenly in the flour mixture.

  • 6

    Place the coated chicken on a baking sheet lined with parchment paper. Drizzle or lightly spray the chicken with olive oil to help achieve a crispy finish.

  • 7

    Bake for 25-30 minutes, flipping halfway through, until the chicken is cooked through and the coating is crispy and golden.

  • 8

    Allow to rest for a few minutes before serving.

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 lighter twist on classic fried chicken with this crispy buttermilk baked chicken. Marinated in tangy buttermilk and lightly coated in whole wheat flour, this dish offers a satisfying crunch without the heaviness of deep frying. A drizzle of olive oil before baking ensures a golden finish that is as delicious as it is wholesome.

NUTRITION

407kcal
Protein
40g
Fat
19.2g
Carbs
17g

SERVINGS

1 serving

INGREDIENTS

6 oz Chicken Breast (170g)

1/4 cup Buttermilk (60g)

2 tbsp Whole Wheat Flour (17g)

1 tbsp Olive Oil (14g)

PREPARATION

  • 1

    Preheat the oven to 400°F.

  • 2

    In a bowl, pour the buttermilk and add a pinch of salt, pepper, and any desired herbs or spices.

  • 3

    Place the chicken breast in the buttermilk marinade, ensuring it's fully submerged. Let it marinate for at least 1 hour in the refrigerator.

  • 4

    In a separate shallow dish, add the whole wheat flour mixed with additional seasonings if desired (such as garlic powder, paprika, or black pepper).

  • 5

    Remove the chicken from the marinade, allowing excess buttermilk to drip off, and coat evenly in the flour mixture.

  • 6

    Place the coated chicken on a baking sheet lined with parchment paper. Drizzle or lightly spray the chicken with olive oil to help achieve a crispy finish.

  • 7

    Bake for 25-30 minutes, flipping halfway through, until the chicken is cooked through and the coating is crispy and golden.

  • 8

    Allow to rest for a few minutes before serving.