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 healthier twist on classic fried chicken with tender, buttermilk-marinated chicken breast coated in a light, crunchy crust of whole wheat flour and panko breadcrumbs. Baked to perfection, this dish achieves a satisfying crispy texture without deep-frying, making it a guilt-free indulgence for any meal.

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NUTRITION

343kcal
Protein
41.5g
Fat
7.5g
Carbs
27.2g

SERVINGS

1 serving

INGREDIENTS

6 oz Boneless Skinless Chicken Breast

1/4 cup Buttermilk

2 Tbsp Whole Wheat Flour

1/4 cup Panko Breadcrumbs

Olive Oil Spray

1/2 tsp Garlic Powder

1/2 tsp Paprika

Salt and Pepper

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PREPARATION

  • 1

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

  • 2

    In a shallow bowl, pour the buttermilk and season with half of the garlic powder, paprika, salt, and pepper. Add the chicken breast, ensuring it's fully submerged. Let it marinate in the refrigerator for at least 30 minutes.

  • 3

    In another bowl, combine the whole wheat flour and panko breadcrumbs with the remaining garlic powder, paprika, a pinch of salt, and pepper.

  • 4

    Remove the chicken from the buttermilk and allow any excess to drip off. Dredge each piece thoroughly in the flour-panko mixture, pressing gently so the coating adheres well.

  • 5

    Place the coated chicken onto the prepared baking sheet. Lightly spray the top with olive oil spray to enhance browning and crispiness.

  • 6

    Bake in the preheated oven for 20-25 minutes or until the chicken is cooked through and the coating is golden and crispy. Flip halfway through to ensure even crisping if desired.

  • 7

    Remove from the oven, let sit for a few minutes, and serve warm.

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 healthier twist on classic fried chicken with tender, buttermilk-marinated chicken breast coated in a light, crunchy crust of whole wheat flour and panko breadcrumbs. Baked to perfection, this dish achieves a satisfying crispy texture without deep-frying, making it a guilt-free indulgence for any meal.

NUTRITION

343kcal
Protein
41.5g
Fat
7.5g
Carbs
27.2g

SERVINGS

1 serving

INGREDIENTS

6 oz Boneless Skinless Chicken Breast

1/4 cup Buttermilk

2 Tbsp Whole Wheat Flour

1/4 cup Panko Breadcrumbs

Olive Oil Spray

1/2 tsp Garlic Powder

1/2 tsp Paprika

Salt and Pepper

PREPARATION

  • 1

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

  • 2

    In a shallow bowl, pour the buttermilk and season with half of the garlic powder, paprika, salt, and pepper. Add the chicken breast, ensuring it's fully submerged. Let it marinate in the refrigerator for at least 30 minutes.

  • 3

    In another bowl, combine the whole wheat flour and panko breadcrumbs with the remaining garlic powder, paprika, a pinch of salt, and pepper.

  • 4

    Remove the chicken from the buttermilk and allow any excess to drip off. Dredge each piece thoroughly in the flour-panko mixture, pressing gently so the coating adheres well.

  • 5

    Place the coated chicken onto the prepared baking sheet. Lightly spray the top with olive oil spray to enhance browning and crispiness.

  • 6

    Bake in the preheated oven for 20-25 minutes or until the chicken is cooked through and the coating is golden and crispy. Flip halfway through to ensure even crisping if desired.

  • 7

    Remove from the oven, let sit for a few minutes, and serve warm.