YOUR SOLIN GENERATED RECIPE
Crispy Baked Buttermilk Chicken
Enjoy a healthier twist on a classic favorite with this Crispy Baked Buttermilk Chicken. Chicken breast is bathed in a tangy buttermilk marinade, then coated in whole wheat breadcrumbs and a medley of spices before being baked to a crispy perfection. Each bite delivers a satisfying crunch balanced with juicy, tender chicken, making it an ideal meal for anyone seeking a delicious, high-protein dish without excess calories.
INGREDIENTS
6 oz Chicken Breast
1/4 cup Low-Fat Buttermilk
1/3 cup Whole Wheat Breadcrumbs
Olive Oil Cooking Spray
Paprika, Garlic Powder, Salt & Pepper
PREPARATION
Preheat your oven to 425°F and line a baking sheet with parchment paper.
In a shallow dish, pour the low-fat buttermilk and add a pinch each of paprika, garlic powder, salt, and pepper. Whisk together to combine.
Place the chicken breast in the buttermilk mixture, ensuring it is fully coated. Marinate for at least 30 minutes, or up to 2 hours in the refrigerator for enhanced flavor.
In another shallow bowl, combine the whole wheat breadcrumbs with a little extra paprika and garlic powder for an extra kick.
Remove the chicken from the marinade, allowing any excess liquid to drip off, then dredge it in the breadcrumb mixture until evenly coated.
Place the coated chicken on the prepared baking sheet. Lightly spray the top with olive oil cooking spray to help achieve a crispy exterior.
Bake in the preheated oven for 20-25 minutes, or until the chicken is cooked through and the coating is crisp. For extra crispiness, switch the oven to broil for the last 2-3 minutes, watching closely to prevent burning.
Remove from the oven, let rest for a few minutes, and serve hot.