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 spin on a classic favorite with tender chicken marinated in buttermilk and coated in a crunchy blend of whole wheat flour and panko bread crumbs. This baked version offers a satisfying crisp texture with a burst of savory spices for a delicious, guilt-free meal.

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NUTRITION

453kcal
Protein
56.3g
Fat
6.9g
Carbs
46.8g

SERVINGS

1 serving

INGREDIENTS

5.5 ounces Chicken Breast (156g)

1/3 cup Buttermilk (80g)

1/4 cup Whole Wheat Flour (30g)

1/4 cup Panko Bread Crumbs (30g)

1/2 teaspoon Paprika

1/2 teaspoon Garlic Powder

Pinch of Salt

Pinch of 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 shallow bowl, pour the buttermilk. Season the chicken breast lightly with salt and pepper, then submerge it in the buttermilk, ensuring it's well coated. Marinate for at least 30 minutes in the refrigerator.

  • 3

    In another shallow dish, combine whole wheat flour, panko bread crumbs, paprika, garlic powder, and an additional pinch of salt and black pepper.

  • 4

    Remove the chicken from the buttermilk, allowing excess to drip off. Dredge the chicken in the flour and panko mixture, pressing lightly to secure an even coating.

  • 5

    Place the coated chicken on the lined baking sheet. Lightly spray or drizzle with a small amount of oil for extra crispiness, if desired.

  • 6

    Bake in the preheated oven for 20-25 minutes or until the chicken is cooked through and the coating is golden and crispy. An internal temperature of 165°F indicates doneness.

  • 7

    Let rest for a few minutes before slicing. Serve warm and enjoy your crispy yet healthy baked chicken.

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 spin on a classic favorite with tender chicken marinated in buttermilk and coated in a crunchy blend of whole wheat flour and panko bread crumbs. This baked version offers a satisfying crisp texture with a burst of savory spices for a delicious, guilt-free meal.

NUTRITION

453kcal
Protein
56.3g
Fat
6.9g
Carbs
46.8g

SERVINGS

1 serving

INGREDIENTS

5.5 ounces Chicken Breast (156g)

1/3 cup Buttermilk (80g)

1/4 cup Whole Wheat Flour (30g)

1/4 cup Panko Bread Crumbs (30g)

1/2 teaspoon Paprika

1/2 teaspoon Garlic Powder

Pinch of Salt

Pinch of Black Pepper

PREPARATION

  • 1

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

  • 2

    In a shallow bowl, pour the buttermilk. Season the chicken breast lightly with salt and pepper, then submerge it in the buttermilk, ensuring it's well coated. Marinate for at least 30 minutes in the refrigerator.

  • 3

    In another shallow dish, combine whole wheat flour, panko bread crumbs, paprika, garlic powder, and an additional pinch of salt and black pepper.

  • 4

    Remove the chicken from the buttermilk, allowing excess to drip off. Dredge the chicken in the flour and panko mixture, pressing lightly to secure an even coating.

  • 5

    Place the coated chicken on the lined baking sheet. Lightly spray or drizzle with a small amount of oil for extra crispiness, if desired.

  • 6

    Bake in the preheated oven for 20-25 minutes or until the chicken is cooked through and the coating is golden and crispy. An internal temperature of 165°F indicates doneness.

  • 7

    Let rest for a few minutes before slicing. Serve warm and enjoy your crispy yet healthy baked chicken.