YOUR SOLIN GENERATED RECIPE
Crispy Baked Buttermilk Chicken
Enjoy a healthier twist on classic fried chicken with this Crispy Baked Buttermilk Chicken. The tender, marinated chicken breast is infused with tangy buttermilk and a medley of spices, then lightly coated with whole wheat flour and panko breadcrumbs before baking to a golden, crunchy finish. Perfect for breakfast, lunch, or dinner, this dish delivers satisfying crunch and juicy flavor without the excess calories.
INGREDIENTS
6 oz Chicken Breast (170g)
1/3 cup Buttermilk (80g)
2 tbsp Whole Wheat Flour (16g)
2 tbsp Panko Breadcrumbs (15g)
Olive Oil Cooking Spray
1/2 tsp Garlic Powder
1/2 tsp Onion Powder
1/2 tsp Paprika
Salt and Pepper to taste
PREPARATION
Preheat your oven to 400°F and line a baking sheet with parchment paper.
In a shallow bowl, combine the buttermilk with garlic powder, onion powder, paprika, salt, and pepper.
Place the chicken breast in the buttermilk mixture, ensuring it's fully coated. Let it marinate for at least 30 minutes (up to 2 hours in the refrigerator) to absorb flavors.
In a separate bowl, stir together the whole wheat flour and panko breadcrumbs.
Remove the chicken from the buttermilk, allowing any excess liquid to drip off, then dredge it in the flour and breadcrumb mixture, pressing gently to adhere the coating.
Place the coated chicken on the prepared baking sheet. Lightly spray the top of the chicken with olive oil cooking spray to help achieve a crispy finish.
Bake in the preheated oven for 20-25 minutes, or until the chicken is golden brown and fully cooked (internal temperature should reach 165°F).
Allow the chicken to rest for a few minutes before serving to seal in the juices.