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 this healthier twist on classic fried chicken with a tangy buttermilk marinade and a light, crispy whole wheat flour coating. The chicken is baked to golden perfection, giving you the crunch of fried chicken without the deep frying. A perfect balanced option for a satisfying and flavorful meal.

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NUTRITION

374kcal
Protein
47g
Fat
6.5g
Carbs
35g

SERVINGS

1 serving

INGREDIENTS

6 oz Chicken Breast

1/2 cup Buttermilk

1/4 cup Whole Wheat Flour

1/2 tsp Garlic Powder

1/2 tsp Paprika

1/4 tsp Black Pepper

1/4 tsp Salt

Cooking Spray

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PREPARATION

  • 1

    Place the chicken breast in a shallow dish and pour the buttermilk over it. Add a pinch of salt and pepper. Let it marinate for at least 30 minutes (or up to 4 hours in the refrigerator).

  • 2

    Preheat the oven to 400°F (200°C) and lightly spray a baking tray with cooking spray.

  • 3

    In another shallow dish, combine the whole wheat flour, garlic powder, paprika, black pepper, and salt.

  • 4

    Remove the chicken from the buttermilk, letting the excess drip off, and dredge it in the flour mixture until evenly coated.

  • 5

    Place the coated chicken on the prepared baking tray. Lightly spray the top of the chicken with cooking spray to help achieve extra crispiness.

  • 6

    Bake in the preheated oven for 20-25 minutes, turning halfway through. The chicken should be golden, crispy, and reach an internal temperature of 165°F.

  • 7

    Allow the chicken to rest for a few minutes before serving to let the juices redistribute.

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 this healthier twist on classic fried chicken with a tangy buttermilk marinade and a light, crispy whole wheat flour coating. The chicken is baked to golden perfection, giving you the crunch of fried chicken without the deep frying. A perfect balanced option for a satisfying and flavorful meal.

NUTRITION

374kcal
Protein
47g
Fat
6.5g
Carbs
35g

SERVINGS

1 serving

INGREDIENTS

6 oz Chicken Breast

1/2 cup Buttermilk

1/4 cup Whole Wheat Flour

1/2 tsp Garlic Powder

1/2 tsp Paprika

1/4 tsp Black Pepper

1/4 tsp Salt

Cooking Spray

PREPARATION

  • 1

    Place the chicken breast in a shallow dish and pour the buttermilk over it. Add a pinch of salt and pepper. Let it marinate for at least 30 minutes (or up to 4 hours in the refrigerator).

  • 2

    Preheat the oven to 400°F (200°C) and lightly spray a baking tray with cooking spray.

  • 3

    In another shallow dish, combine the whole wheat flour, garlic powder, paprika, black pepper, and salt.

  • 4

    Remove the chicken from the buttermilk, letting the excess drip off, and dredge it in the flour mixture until evenly coated.

  • 5

    Place the coated chicken on the prepared baking tray. Lightly spray the top of the chicken with cooking spray to help achieve extra crispiness.

  • 6

    Bake in the preheated oven for 20-25 minutes, turning halfway through. The chicken should be golden, crispy, and reach an internal temperature of 165°F.

  • 7

    Allow the chicken to rest for a few minutes before serving to let the juices redistribute.