Crispy Buttermilk Oven-Baked Chicken

This is an example of a meal that Solin would create to include in your personalized meal plan.

Crispy Buttermilk Oven-Baked Chicken

YOUR SOLIN GENERATED RECIPE

Crispy Buttermilk Oven-Baked Chicken

Enjoy a lighter take on crispy fried chicken with our oven-baked version. Tender chicken breast is marinated in tangy buttermilk and coated with a hint of whole wheat breadcrumbs and spices, then baked to a golden brown crisp. Perfect for a balanced meal that satisfies your crunch craving while keeping it clean and nutritious.

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NUTRITION

343kcal
Protein
45.4g
Fat
7.5g
Carbs
17.6g

SERVINGS

1 serving

INGREDIENTS

5 oz Chicken Breast (142g)

1/4 cup Buttermilk (61g)

1/4 cup Whole Wheat Breadcrumbs (15g)

1 tsp Paprika

1 tsp Garlic Powder

1 pinch Salt

1 pinch Black Pepper

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PREPARATION

  • 1

    Preheat your oven to 425°F (220°C) and line a baking sheet with parchment paper.

  • 2

    In a shallow bowl, combine the buttermilk with paprika, garlic powder, salt, and black pepper.

  • 3

    Add the chicken breast to the bowl, ensuring it is fully coated with the marinade. Let it sit for at least 20 minutes.

  • 4

    Place the whole wheat breadcrumbs in a separate shallow dish.

  • 5

    Remove the chicken from the marinade and lightly dredge it in the breadcrumbs, pressing gently to adhere.

  • 6

    Place the coated chicken on the prepared baking sheet and spray lightly with olive oil if desired for extra crispiness.

  • 7

    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 is crisp.

  • 8

    Let the chicken rest for a few minutes before serving.

Crispy Buttermilk Oven-Baked Chicken

This is an example of a meal that Solin would create to include in your personalized meal plan.

Crispy Buttermilk Oven-Baked Chicken

YOUR SOLIN GENERATED RECIPE

Crispy Buttermilk Oven-Baked Chicken

Enjoy a lighter take on crispy fried chicken with our oven-baked version. Tender chicken breast is marinated in tangy buttermilk and coated with a hint of whole wheat breadcrumbs and spices, then baked to a golden brown crisp. Perfect for a balanced meal that satisfies your crunch craving while keeping it clean and nutritious.

NUTRITION

343kcal
Protein
45.4g
Fat
7.5g
Carbs
17.6g

SERVINGS

1 serving

INGREDIENTS

5 oz Chicken Breast (142g)

1/4 cup Buttermilk (61g)

1/4 cup Whole Wheat Breadcrumbs (15g)

1 tsp Paprika

1 tsp Garlic Powder

1 pinch Salt

1 pinch Black Pepper

PREPARATION

  • 1

    Preheat your oven to 425°F (220°C) and line a baking sheet with parchment paper.

  • 2

    In a shallow bowl, combine the buttermilk with paprika, garlic powder, salt, and black pepper.

  • 3

    Add the chicken breast to the bowl, ensuring it is fully coated with the marinade. Let it sit for at least 20 minutes.

  • 4

    Place the whole wheat breadcrumbs in a separate shallow dish.

  • 5

    Remove the chicken from the marinade and lightly dredge it in the breadcrumbs, pressing gently to adhere.

  • 6

    Place the coated chicken on the prepared baking sheet and spray lightly with olive oil if desired for extra crispiness.

  • 7

    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 is crisp.

  • 8

    Let the chicken rest for a few minutes before serving.