YOUR SOLIN GENERATED RECIPE
Crispy Baked Buttermilk Chicken
Enjoy a healthier twist on a classic favorite with this Crispy Baked Buttermilk Chicken. Tender chicken breasts are marinated in tangy buttermilk, lightly coated in a seasoned blend of panko breadcrumbs, flour, and aromatic spices, then baked to a perfectly crisp finish. Each bite delivers a satisfying crunch while keeping it light enough for your balanced meal plan.
INGREDIENTS
6 oz Chicken Breast (170 g)
1/4 cup Buttermilk (60 g)
1/4 cup Panko Breadcrumbs (30 g)
2 tbsp All-Purpose Flour (16 g)
1/2 tsp Garlic Powder
1/2 tsp Paprika
Salt and Pepper to taste
Olive Oil Spray (3 sprays)
PREPARATION
Preheat your oven to 400°F and line a baking sheet with parchment paper.
In a shallow bowl, combine buttermilk with half of the garlic powder, paprika, salt, and pepper. Add the chicken breast, ensuring it's fully submerged, and allow it to marinate for at least 30 minutes (or up to 2 hours in the refrigerator).
In another shallow dish, mix together panko breadcrumbs, flour, the remaining garlic powder and paprika, and a pinch of salt and pepper.
Remove the chicken from the buttermilk marinade, allowing excess liquid to drip off. Dredge the chicken in the breadcrumb mixture, pressing gently to ensure the coating adheres evenly.
Place the coated chicken on the prepared baking sheet. Lightly spray the top of the chicken with olive oil spray to help promote crispiness.
Bake in the preheated oven for 20-25 minutes, or until the chicken is cooked through and the coating is crispy and golden. A meat thermometer inserted into the thickest part should read 165°F.
Allow the chicken to rest for a few minutes before serving. Enjoy your light yet satisfying crispy baked buttermilk chicken!