Oven-Baked Crispy Buttermilk Chicken

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

Oven-Baked Crispy Buttermilk Chicken

YOUR SOLIN GENERATED RECIPE

Oven-Baked Crispy Buttermilk Chicken

Enjoy a healthier twist on a crispy classic with tender chicken marinated in buttermilk and lightly coated with a blend of whole wheat flour and breadcrumbs. This oven-baked recipe delivers a satisfying crunch without the extra oil, making it a perfect meal option for a balanced dinner.

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NUTRITION

383kcal
Protein
44.2g
Fat
6.4g
Carbs
27.2g

SERVINGS

1 serving

INGREDIENTS

5 oz Chicken Breast (~142g)

1/4 cup Low-Fat Buttermilk (~60g)

1/8 cup Whole Wheat Flour (~15g)

1/8 cup Panko Breadcrumbs (~15g)

1 tsp Paprika

1 tsp Garlic Powder

Salt and Pepper to taste

3 sprays Olive Oil Cooking Spray

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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, whisk together the low-fat buttermilk, paprika, garlic powder, salt, and pepper.

  • 3

    Place the chicken breast in the buttermilk mixture, ensuring it is well coated. Let it marinate in the refrigerator for at least 30 minutes to enhance flavor.

  • 4

    In a separate shallow dish, mix the whole wheat flour and panko breadcrumbs.

  • 5

    Remove the chicken from the buttermilk, allowing excess liquid to drip off, then dredge it in the flour and breadcrumb mixture until evenly coated.

  • 6

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

  • 7

    Bake in the preheated oven for 20-25 minutes until the chicken is cooked through and the coating is crisp. A meat thermometer should read 165°F in the thickest part.

  • 8

    Let the chicken rest for a few minutes before serving to lock in the juices.

Oven-Baked Crispy Buttermilk Chicken

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

Oven-Baked Crispy Buttermilk Chicken

YOUR SOLIN GENERATED RECIPE

Oven-Baked Crispy Buttermilk Chicken

Enjoy a healthier twist on a crispy classic with tender chicken marinated in buttermilk and lightly coated with a blend of whole wheat flour and breadcrumbs. This oven-baked recipe delivers a satisfying crunch without the extra oil, making it a perfect meal option for a balanced dinner.

NUTRITION

383kcal
Protein
44.2g
Fat
6.4g
Carbs
27.2g

SERVINGS

1 serving

INGREDIENTS

5 oz Chicken Breast (~142g)

1/4 cup Low-Fat Buttermilk (~60g)

1/8 cup Whole Wheat Flour (~15g)

1/8 cup Panko Breadcrumbs (~15g)

1 tsp Paprika

1 tsp Garlic Powder

Salt and Pepper to taste

3 sprays Olive Oil Cooking Spray

PREPARATION

  • 1

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

  • 2

    In a shallow bowl, whisk together the low-fat buttermilk, paprika, garlic powder, salt, and pepper.

  • 3

    Place the chicken breast in the buttermilk mixture, ensuring it is well coated. Let it marinate in the refrigerator for at least 30 minutes to enhance flavor.

  • 4

    In a separate shallow dish, mix the whole wheat flour and panko breadcrumbs.

  • 5

    Remove the chicken from the buttermilk, allowing excess liquid to drip off, then dredge it in the flour and breadcrumb mixture until evenly coated.

  • 6

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

  • 7

    Bake in the preheated oven for 20-25 minutes until the chicken is cooked through and the coating is crisp. A meat thermometer should read 165°F in the thickest part.

  • 8

    Let the chicken rest for a few minutes before serving to lock in the juices.