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 take on crispy chicken with this buttermilk baked version. The chicken is marinated in tangy buttermilk and coated lightly with crunchy panko breadcrumbs and aromatic spices, then baked to golden perfection. This dish delivers a satisfying crunch and tender chicken without the excess oil!

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NUTRITION

325kcal
Protein
37.6g
Fat
6.5g
Carbs
25.8g

SERVINGS

1 serving

INGREDIENTS

5 oz Chicken Breast (142g)

1/4 cup Buttermilk (61g)

1/4 cup Panko Breadcrumbs (30g)

1/2 tsp Garlic Powder

1/2 tsp Paprika

Salt & Pepper to taste

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PREPARATION

  • 1

    Preheat your oven to 425°F (220°C) and line a baking sheet with parchment paper.

  • 2

    In a shallow bowl, combine the buttermilk, garlic powder, paprika, salt, and pepper.

  • 3

    Place the chicken breast in the bowl and let it marinate for at least 30 minutes in the refrigerator.

  • 4

    After marination, remove the chicken from the buttermilk and lightly shake off the excess.

  • 5

    Place the panko breadcrumbs in a separate shallow dish. Dredge the chicken breast in the breadcrumbs, pressing lightly so that the coating sticks evenly.

  • 6

    Set the coated chicken on the prepared baking sheet and optionally spray lightly with olive oil spray for extra crispiness.

  • 7

    Bake in the preheated oven for about 20-25 minutes or until the chicken reaches an internal temperature of 165°F (74°C) and the coating is golden and crispy.

  • 8

    Remove from the oven, let rest for a couple of minutes, and serve immediately.

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 take on crispy chicken with this buttermilk baked version. The chicken is marinated in tangy buttermilk and coated lightly with crunchy panko breadcrumbs and aromatic spices, then baked to golden perfection. This dish delivers a satisfying crunch and tender chicken without the excess oil!

NUTRITION

325kcal
Protein
37.6g
Fat
6.5g
Carbs
25.8g

SERVINGS

1 serving

INGREDIENTS

5 oz Chicken Breast (142g)

1/4 cup Buttermilk (61g)

1/4 cup Panko Breadcrumbs (30g)

1/2 tsp Garlic Powder

1/2 tsp Paprika

Salt & Pepper to taste

PREPARATION

  • 1

    Preheat your oven to 425°F (220°C) and line a baking sheet with parchment paper.

  • 2

    In a shallow bowl, combine the buttermilk, garlic powder, paprika, salt, and pepper.

  • 3

    Place the chicken breast in the bowl and let it marinate for at least 30 minutes in the refrigerator.

  • 4

    After marination, remove the chicken from the buttermilk and lightly shake off the excess.

  • 5

    Place the panko breadcrumbs in a separate shallow dish. Dredge the chicken breast in the breadcrumbs, pressing lightly so that the coating sticks evenly.

  • 6

    Set the coated chicken on the prepared baking sheet and optionally spray lightly with olive oil spray for extra crispiness.

  • 7

    Bake in the preheated oven for about 20-25 minutes or until the chicken reaches an internal temperature of 165°F (74°C) and the coating is golden and crispy.

  • 8

    Remove from the oven, let rest for a couple of minutes, and serve immediately.