YOUR SOLIN GENERATED RECIPE
Buttermilk Crispy Baked Chicken
Enjoy a healthier twist on a comfort classic with tender chicken breast marinated in buttermilk and coated in light, crunchy panko breadcrumbs. This baked version delivers a satisfying crispy texture without deep-frying, making it a perfect meal for breakfast, lunch, or dinner.
INGREDIENTS
6 oz Chicken Breast
1/2 cup Buttermilk
1/4 cup Panko Bread Crumbs
1 tsp Garlic Powder
1 tsp Smoked Paprika
Salt and Pepper to taste
PREPARATION
Preheat your oven to 425°F (220°C) and line a baking sheet with parchment paper.
In a shallow bowl, combine the buttermilk, garlic powder, smoked paprika, salt, and pepper.
Place the chicken breast in the bowl, making sure it is completely coated in the marinade. Let it sit in the fridge for at least 30 minutes to absorb the flavors.
In another shallow dish, spread out the panko breadcrumbs.
Remove the chicken from the buttermilk marinade, allowing excess liquid to drip off, then dredge it in the panko breadcrumbs, pressing lightly to adhere the crumbs to the chicken.
Place the coated chicken breast on the prepared baking sheet. If desired, lightly spray the top with cooking spray to help with browning.
Bake in the preheated oven for 20-25 minutes, or until the chicken reaches an internal temperature of 165°F (74°C) and the coating is golden and crispy.
Allow to rest for a few minutes before serving. Enjoy your delicious, crispy baked chicken!