Crispy Baked Buttermilk Chicken

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

Crispy Baked Buttermilk Chicken

YOUR SOLIN GENERATED RECIPE

Crispy Baked Buttermilk Chicken

Enjoy a lighter twist on a classic comfort dish with tender, marinated chicken cloaked in a seasoned, whole wheat crust. This baked version delivers a satisfying crunch without deep frying, and offers a perfect balance of lean protein and a gently spiced coating that's both wholesome and delicious.

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NUTRITION

461kcal
Protein
56.8g
Fat
8.9g
Carbs
36.5g

SERVINGS

1 serving

INGREDIENTS

5.5 oz Chicken Breast

1/2 cup Buttermilk

1/4 cup Whole Wheat Flour

1 tsp Smoked Paprika

1 tsp Garlic Powder

Salt and Black Pepper (to taste)

2 sprays Olive Oil Cooking Spray

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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 and add a pinch of salt and pepper. Submerge the chicken breast in the buttermilk, ensuring it's fully coated. Let it marinate for at least 30 minutes in the refrigerator.

  • 3

    In another shallow dish, mix together the whole wheat flour, smoked paprika, garlic powder, and a little extra salt and pepper.

  • 4

    Remove the chicken from the buttermilk, allowing any excess liquid to drip off, then dredge the chicken lightly in the seasoned flour mixture. Ensure all sides are evenly coated.

  • 5

    Place the coated chicken on the prepared baking sheet. Lightly spray the top of the chicken with olive oil cooking spray to support a crispy finish.

  • 6

    Bake in the preheated oven for about 20-25 minutes, or until the chicken reaches an internal temperature of 165°F and the coating turns crispy.

  • 7

    Remove from the oven and let it rest for 5 minutes before slicing or serving.

Crispy Baked Buttermilk Chicken

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

Crispy Baked Buttermilk Chicken

YOUR SOLIN GENERATED RECIPE

Crispy Baked Buttermilk Chicken

Enjoy a lighter twist on a classic comfort dish with tender, marinated chicken cloaked in a seasoned, whole wheat crust. This baked version delivers a satisfying crunch without deep frying, and offers a perfect balance of lean protein and a gently spiced coating that's both wholesome and delicious.

NUTRITION

461kcal
Protein
56.8g
Fat
8.9g
Carbs
36.5g

SERVINGS

1 serving

INGREDIENTS

5.5 oz Chicken Breast

1/2 cup Buttermilk

1/4 cup Whole Wheat Flour

1 tsp Smoked Paprika

1 tsp Garlic Powder

Salt and Black Pepper (to taste)

2 sprays Olive Oil Cooking Spray

PREPARATION

  • 1

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

  • 2

    In a shallow bowl, pour the buttermilk and add a pinch of salt and pepper. Submerge the chicken breast in the buttermilk, ensuring it's fully coated. Let it marinate for at least 30 minutes in the refrigerator.

  • 3

    In another shallow dish, mix together the whole wheat flour, smoked paprika, garlic powder, and a little extra salt and pepper.

  • 4

    Remove the chicken from the buttermilk, allowing any excess liquid to drip off, then dredge the chicken lightly in the seasoned flour mixture. Ensure all sides are evenly coated.

  • 5

    Place the coated chicken on the prepared baking sheet. Lightly spray the top of the chicken with olive oil cooking spray to support a crispy finish.

  • 6

    Bake in the preheated oven for about 20-25 minutes, or until the chicken reaches an internal temperature of 165°F and the coating turns crispy.

  • 7

    Remove from the oven and let it rest for 5 minutes before slicing or serving.