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 healthier twist on a fried favorite with tender chicken marinated in buttermilk and coated in a crunchy whole wheat breadcrumb and Parmesan crust. Baked to crispy perfection, this dish delivers satisfying protein and a savory flavor without the extra fat of traditional frying.

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NUTRITION

370kcal
Protein
43.2g
Fat
8.2g
Carbs
25g

SERVINGS

1 serving

INGREDIENTS

6 oz Chicken Breast

1/4 cup Buttermilk

1/3 cup Whole Wheat Breadcrumbs

1 tbsp Grated Parmesan Cheese

1 tsp Garlic Powder

1 tsp Onion Powder

Salt and Black Pepper to taste

2 sprays Olive Oil

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PREPARATION

  • 1

    Preheat your oven to 400°F and line a baking sheet with parchment paper.

  • 2

    Place the chicken breast between two sheets of plastic wrap and gently pound to an even thickness if necessary.

  • 3

    In a shallow dish, pour the buttermilk. Submerge the chicken breast in the buttermilk and let it marinate for at least 30 minutes in the refrigerator.

  • 4

    In a separate bowl, combine the whole wheat breadcrumbs, grated Parmesan cheese, garlic powder, onion powder, salt, and pepper.

  • 5

    Remove the chicken from the buttermilk, letting the excess drip off. Dredge the chicken in the breadcrumb mixture, ensuring an even coating on all sides.

  • 6

    Place the coated chicken on the prepared baking sheet. Lightly spray both sides with olive oil spray.

  • 7

    Bake the chicken in the preheated oven for 20-25 minutes or until the internal temperature reaches 165°F and the crust is crispy.

  • 8

    Allow the chicken to rest for a few minutes before serving.

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 healthier twist on a fried favorite with tender chicken marinated in buttermilk and coated in a crunchy whole wheat breadcrumb and Parmesan crust. Baked to crispy perfection, this dish delivers satisfying protein and a savory flavor without the extra fat of traditional frying.

NUTRITION

370kcal
Protein
43.2g
Fat
8.2g
Carbs
25g

SERVINGS

1 serving

INGREDIENTS

6 oz Chicken Breast

1/4 cup Buttermilk

1/3 cup Whole Wheat Breadcrumbs

1 tbsp Grated Parmesan Cheese

1 tsp Garlic Powder

1 tsp Onion Powder

Salt and Black Pepper to taste

2 sprays Olive Oil

PREPARATION

  • 1

    Preheat your oven to 400°F and line a baking sheet with parchment paper.

  • 2

    Place the chicken breast between two sheets of plastic wrap and gently pound to an even thickness if necessary.

  • 3

    In a shallow dish, pour the buttermilk. Submerge the chicken breast in the buttermilk and let it marinate for at least 30 minutes in the refrigerator.

  • 4

    In a separate bowl, combine the whole wheat breadcrumbs, grated Parmesan cheese, garlic powder, onion powder, salt, and pepper.

  • 5

    Remove the chicken from the buttermilk, letting the excess drip off. Dredge the chicken in the breadcrumb mixture, ensuring an even coating on all sides.

  • 6

    Place the coated chicken on the prepared baking sheet. Lightly spray both sides with olive oil spray.

  • 7

    Bake the chicken in the preheated oven for 20-25 minutes or until the internal temperature reaches 165°F and the crust is crispy.

  • 8

    Allow the chicken to rest for a few minutes before serving.