Buttermilk-Brined Crispy Baked Chicken

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

Buttermilk-Brined Crispy Baked Chicken

YOUR SOLIN GENERATED RECIPE

Buttermilk-Brined Crispy Baked Chicken

Enjoy a savory and satisfying twist on a classic crispy fried favorite using a buttermilk brine to tenderize lean chicken breast. This baked version offers a delightful crunch with a light whole wheat flour coating and an aromatic blend of spices, perfect for a versatile meal any time of day.

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NUTRITION

365kcal
Protein
44.7g
Fat
5.9g
Carbs
33.2g

SERVINGS

1 serving

INGREDIENTS

6 oz Chicken Breast

1/2 cup Low-Fat Buttermilk

1/4 cup Whole Wheat Flour

1 tsp Paprika

1 tsp Garlic Powder

Salt and Pepper to taste

Olive Oil Cooking Spray

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PREPARATION

  • 1

    Place the chicken breast in a shallow dish and pour the buttermilk over it. Ensure the chicken is fully submerged and let it marinate in the refrigerator for at least 2 hours or overnight for best flavor.

  • 2

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

  • 3

    In a separate bowl, combine whole wheat flour, paprika, garlic powder, salt, and pepper.

  • 4

    Remove the chicken from the buttermilk, letting any excess drip off, then dredge it thoroughly in the flour mixture, ensuring an even coating.

  • 5

    Place the coated chicken evenly on the prepared baking sheet. Lightly spray the top of the chicken with olive oil cooking spray to enhance crispiness.

  • 6

    Bake in the preheated oven for 20-25 minutes, or until the chicken is golden brown and the internal temperature reaches 165°F (74°C).

  • 7

    Let the chicken rest for a couple of minutes before slicing and serving.

Buttermilk-Brined Crispy Baked Chicken

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

Buttermilk-Brined Crispy Baked Chicken

YOUR SOLIN GENERATED RECIPE

Buttermilk-Brined Crispy Baked Chicken

Enjoy a savory and satisfying twist on a classic crispy fried favorite using a buttermilk brine to tenderize lean chicken breast. This baked version offers a delightful crunch with a light whole wheat flour coating and an aromatic blend of spices, perfect for a versatile meal any time of day.

NUTRITION

365kcal
Protein
44.7g
Fat
5.9g
Carbs
33.2g

SERVINGS

1 serving

INGREDIENTS

6 oz Chicken Breast

1/2 cup Low-Fat Buttermilk

1/4 cup Whole Wheat Flour

1 tsp Paprika

1 tsp Garlic Powder

Salt and Pepper to taste

Olive Oil Cooking Spray

PREPARATION

  • 1

    Place the chicken breast in a shallow dish and pour the buttermilk over it. Ensure the chicken is fully submerged and let it marinate in the refrigerator for at least 2 hours or overnight for best flavor.

  • 2

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

  • 3

    In a separate bowl, combine whole wheat flour, paprika, garlic powder, salt, and pepper.

  • 4

    Remove the chicken from the buttermilk, letting any excess drip off, then dredge it thoroughly in the flour mixture, ensuring an even coating.

  • 5

    Place the coated chicken evenly on the prepared baking sheet. Lightly spray the top of the chicken with olive oil cooking spray to enhance crispiness.

  • 6

    Bake in the preheated oven for 20-25 minutes, or until the chicken is golden brown and the internal temperature reaches 165°F (74°C).

  • 7

    Let the chicken rest for a couple of minutes before slicing and serving.