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 deliciously crispy yet wholesome take on baked chicken. Tender chicken breast is marinated in low-fat buttermilk and lightly dusted with whole wheat flour and spices before being baked to a golden perfection. A satisfying crunch with a flavorful, zesty finish makes this dish perfect for any meal.

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NUTRITION

415kcal
Protein
55.7g
Fat
6.9g
Carbs
20.6g

SERVINGS

1 serving

INGREDIENTS

6 oz Chicken Breast

1/4 cup Low-Fat Buttermilk

2 tbsp Whole Wheat Flour

1/2 tsp Olive Oil

Pinch Salt

Pinch Black Pepper

1 tsp Paprika

1 tsp Garlic Powder

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PREPARATION

  • 1

    Preheat your oven to 400°F (200°C) and line a baking tray with parchment paper.

  • 2

    In a bowl, mix the low-fat buttermilk with a pinch of salt, black pepper, paprika, and garlic powder.

  • 3

    Place the chicken breast in the buttermilk marinade, ensuring it’s well coated. Let it marinate for at least 30 minutes in the refrigerator.

  • 4

    In a separate shallow bowl, add the whole wheat flour.

  • 5

    Remove the chicken from the marinade, letting the excess drip off. Dredge the chicken in the whole wheat flour until it is evenly coated.

  • 6

    Lightly drizzle olive oil over the coated chicken to help with browning during baking.

  • 7

    Place the chicken on the prepared baking tray and bake for 20-25 minutes or until the internal temperature reaches 165°F (74°C) and the coating is crispy.

  • 8

    Remove from oven and let it 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 deliciously crispy yet wholesome take on baked chicken. Tender chicken breast is marinated in low-fat buttermilk and lightly dusted with whole wheat flour and spices before being baked to a golden perfection. A satisfying crunch with a flavorful, zesty finish makes this dish perfect for any meal.

NUTRITION

415kcal
Protein
55.7g
Fat
6.9g
Carbs
20.6g

SERVINGS

1 serving

INGREDIENTS

6 oz Chicken Breast

1/4 cup Low-Fat Buttermilk

2 tbsp Whole Wheat Flour

1/2 tsp Olive Oil

Pinch Salt

Pinch Black Pepper

1 tsp Paprika

1 tsp Garlic Powder

PREPARATION

  • 1

    Preheat your oven to 400°F (200°C) and line a baking tray with parchment paper.

  • 2

    In a bowl, mix the low-fat buttermilk with a pinch of salt, black pepper, paprika, and garlic powder.

  • 3

    Place the chicken breast in the buttermilk marinade, ensuring it’s well coated. Let it marinate for at least 30 minutes in the refrigerator.

  • 4

    In a separate shallow bowl, add the whole wheat flour.

  • 5

    Remove the chicken from the marinade, letting the excess drip off. Dredge the chicken in the whole wheat flour until it is evenly coated.

  • 6

    Lightly drizzle olive oil over the coated chicken to help with browning during baking.

  • 7

    Place the chicken on the prepared baking tray and bake for 20-25 minutes or until the internal temperature reaches 165°F (74°C) and the coating is crispy.

  • 8

    Remove from oven and let it rest for a few minutes before serving.