YOUR SOLIN GENERATED RECIPE
Crispy Baked Buttermilk Chicken with Roasted Green Beans
Enjoy a satisfying twist on classic fried chicken with this crispy baked buttermilk chicken paired with tender roasted green beans. The chicken is marinated in tangy buttermilk, lightly coated in a seasoned flour mixture, then baked until crunchy. A drizzle of olive oil over perfectly roasted green beans makes for a balanced, flavorful plate that's both hearty and nutritious.
INGREDIENTS
6 ounces Chicken Breast
1/2 cup Buttermilk
1/4 cup All-Purpose Flour
1 cup Green Beans
1 teaspoon Olive Oil
1/2 teaspoon Paprika
1/2 teaspoon Garlic Powder
1/4 teaspoon Salt
1/4 teaspoon Black Pepper
PREPARATION
Preheat your oven to 400°F (200°C). Line a baking sheet with parchment paper.
In a bowl, combine the buttermilk with half of the paprika, garlic powder, salt, and pepper. Submerge the chicken breast in the mixture and let it marinate for at least 30 minutes (or up to 2 hours) in the refrigerator.
In a separate shallow dish, mix the all-purpose flour with the remaining paprika, garlic powder, salt, and pepper.
Remove the chicken from the buttermilk marinade, allowing the excess to drip off, then dredge the chicken evenly in the seasoned flour mixture.
Place the coated chicken breast on the prepared baking sheet. Bake in the preheated oven for approximately 20-25 minutes, or until the chicken reaches an internal temperature of 165°F and the coating turns crispy golden.
Meanwhile, toss the green beans with olive oil, a pinch of salt, and pepper. Spread them evenly on another baking sheet.
Roast the green beans in the oven for the last 15 minutes of the chicken's baking time, stirring once halfway through, until they are tender-crisp and lightly browned.
Once done, plate the crispy baked buttermilk chicken alongside the roasted green beans. Serve warm and enjoy!