YOUR SOLIN GENERATED RECIPE
Crispy Baked Buttermilk Chicken
Enjoy a healthier twist on a classic favorite with tender chicken marinated in tangy buttermilk and coated in a spiced whole wheat crust. Baked to perfection for a crispy finish, this dish offers a satisfying crunch and excellent protein content, making it ideal for a balanced dinner or even a hearty breakfast or lunch.
INGREDIENTS
4 oz Chicken Breast
1/2 cup Low-Fat Buttermilk
1/4 cup Whole Wheat Flour
1/2 tsp Garlic Powder
1/2 tsp Paprika
1/2 tsp Onion Powder
1/4 tsp Salt
1/4 tsp Black Pepper
1 spray Cooking Spray
PREPARATION
Preheat your oven to 425°F and prepare a baking sheet lined with parchment paper.
Place the chicken breast between two sheets of plastic wrap and gently pound it to an even thickness for uniform cooking.
In a shallow bowl, combine the low-fat buttermilk with salt, pepper, garlic powder, paprika, and onion powder.
Submerge the chicken in the buttermilk mixture, ensuring it is well coated. Allow it to marinate at room temperature for 15-20 minutes.
In another shallow dish, add whole wheat flour. Remove the chicken from the buttermilk, shaking off excess liquid, then coat thoroughly in the flour.
Place the flour-coated chicken on the prepared baking sheet. Lightly spray the top of the chicken with cooking spray to help achieve a crispy crust.
Bake in the preheated oven for 20-25 minutes or until the chicken reaches an internal temperature of 165°F and the coating is crisp.
Remove from the oven, let rest for a few minutes, and serve warm.