YOUR SOLIN GENERATED RECIPE
Crispy Baked Buttermilk Chicken
Savor the crunch of this Crispy Baked Buttermilk Chicken, where tender chicken is marinated in tangy buttermilk and coated in a flavorful blend of whole wheat breadcrumbs and spices. Baked to perfection, this dish offers a satisfying crispiness and a burst of savory notes, making it an ideal choice for a balanced meal any time of day.
INGREDIENTS
6 oz Chicken Breast (170g)
1/2 cup Low-Fat Buttermilk (122g)
1/4 cup Whole Wheat Breadcrumbs (30g)
1/2 tsp Garlic Powder
1/2 tsp Paprika
A pinch of Salt
A pinch of Black Pepper
PREPARATION
Preheat your oven to 400°F (200°C) and line a baking sheet with parchment paper.
In a shallow bowl, combine the low-fat buttermilk with a pinch of salt, black pepper, garlic powder, and paprika.
Place the chicken breast in the bowl ensuring it is fully submerged in the buttermilk mixture. Allow it to marinate for at least 30 minutes in the refrigerator.
In another shallow dish, add the whole wheat breadcrumbs. After marination, remove the chicken from the buttermilk and gently shake off any excess liquid.
Coat the chicken evenly with the breadcrumbs, pressing lightly to ensure the coating adheres to the surface.
Place the coated chicken on the prepared baking sheet, and bake in the preheated oven for approximately 20-25 minutes, or until the chicken reaches an internal temperature of 165°F (74°C) and the coating turns crispy and golden.
Remove from the oven and let rest for a few minutes before serving.