YOUR SOLIN GENERATED RECIPE
Buttermilk Crispy Baked Chicken
Savor the crunch of a perfectly baked chicken breast that's been marinated in tangy buttermilk and coated in a seasoned whole wheat breadcrumb blend. This dish delivers a satisfying balance of savory flavor and crisp texture without the guilt of deep frying.
INGREDIENTS
6 oz Chicken Breast
1/2 cup Low-Fat Buttermilk
1/3 cup Whole Wheat Breadcrumbs
1 tsp Paprika
1 tsp Garlic Powder
1 tsp Onion Powder
Pinch of Salt
Pinch of Black Pepper
PREPARATION
Preheat your oven to 425°F and line a baking sheet with parchment paper.
In a bowl, combine the low-fat buttermilk with paprika, garlic powder, onion powder, salt, and black pepper to create the marinade.
Place the chicken breast in the marinade, ensuring it is well-coated; let it sit for at least 30 minutes in the refrigerator (or up to 2 hours for deeper flavor).
After marinating, remove the chicken and press it into the whole wheat breadcrumbs, ensuring an even, crisp coating on all sides.
Place the breaded chicken on the prepared baking sheet and lightly spray the top with cooking spray to enhance crispiness.
Bake in the preheated oven for 20-25 minutes until the chicken is cooked through and the coating is golden and crispy.
Allow it to rest for a few minutes before serving to lock in moisture and flavor.