YOUR SOLIN GENERATED RECIPE
Oven-Baked Crispy Buttermilk Chicken
Savor the crunchy, golden-baked buttermilk chicken with a light coating of whole wheat breadcrumbs. This recipe combines juicy, tender chicken marinated in tangy buttermilk with a crisp, satisfying crust that's baked to perfection. Ideal for a hearty breakfast, lunch, or dinner, it delivers a balanced profile of protein and flavor without excess calories.
INGREDIENTS
1 piece (6 oz) Chicken Breast (170g)
1/4 cup Buttermilk (61g)
1/4 cup Whole Wheat Breadcrumbs (28g)
Olive Oil Cooking Spray
1/2 teaspoon Garlic Powder
1/2 teaspoon Paprika
Salt & Pepper to taste
PREPARATION
Preheat your oven to 425°F (220°C) and line a baking sheet with parchment paper or a silicone mat.
In a shallow bowl, pour the buttermilk. Season it with a pinch of salt, pepper, garlic powder, and paprika.
Place the chicken breast between plastic wrap and gently pound to an even thickness if needed.
Submerge the chicken breast in the buttermilk mixture and let it marinate for at least 20 minutes (or up to 2 hours in the fridge for extra flavor).
In another shallow dish, spread out the whole wheat breadcrumbs.
Remove the chicken from the buttermilk, allowing any excess to drip off, then dredge it in the breadcrumbs ensuring a thin, even coating on all sides.
Place the breaded chicken on the prepared baking sheet and lightly spray the top with olive oil cooking spray to aid in crispiness.
Bake in the preheated oven for 20-25 minutes, or until the exterior is golden and the internal temperature reaches 165°F (74°C).
Let the chicken rest for a few minutes before serving to lock in juices and flavor.