YOUR SOLIN GENERATED RECIPE
Crispy Buttermilk Baked Chicken
Savor the crunch of a perfectly baked chicken breast marinated in buttermilk and coated with a light, whole wheat breadcrumb crust. This dish delivers a satisfying balance of protein and flavor with a crispy exterior and tender interior, making it an ideal meal for any time of the day.
INGREDIENTS
6 oz Chicken Breast (170g)
1/4 cup Buttermilk (60g)
1/4 cup Whole Wheat Breadcrumbs (30g)
1 tsp Paprika
1 tsp Garlic Powder
Salt and Pepper to taste
Olive Oil Spray
PREPARATION
Preheat your oven to 400°F (200°C) and line a baking sheet with parchment paper.
In a shallow bowl, pour the buttermilk. Season it lightly with a pinch of salt and pepper.
Place the chicken breast between two pieces of plastic wrap and gently pound to an even thickness.
Submerge the chicken in the buttermilk, ensuring it’s well-coated. Let it marinate for at least 30 minutes in the refrigerator.
In another dish, combine whole wheat breadcrumbs, paprika, garlic powder, and extra salt and pepper.
Remove the chicken from the buttermilk, letting any excess drip off, then coat each piece evenly in the breadcrumb mixture.
Place the coated chicken on the prepared baking sheet. Lightly spray the top with olive oil spray to help crisp the coating.
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 becomes golden and crispy.
Allow the chicken to rest for a few minutes before serving. Enjoy your crispy yet lean baked chicken!