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 lighter take on classic crispy chicken that's baked instead of fried. Tender chicken breast is marinated in tangy buttermilk, then coated in a blend of whole wheat flour and aromatic spices to achieve a satisfyingly crunchy exterior without the excess fat. Perfectly paired with your favorite sides, this dish is as wholesome as it is delicious.

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NUTRITION

353kcal
Protein
42.8g
Fat
5.9g
Carbs
30.4g

SERVINGS

1 serving

INGREDIENTS

4 ounces Chicken Breast

1/4 cup Buttermilk

1/4 cup Whole Wheat Flour

1/2 teaspoon Paprika

1/2 teaspoon Garlic Powder

Pinch of Salt

Pinch of Black Pepper

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PREPARATION

  • 1

    Preheat your oven to 400°F and line a baking sheet with parchment paper.

  • 2

    Place the chicken breast in a shallow dish and pour the buttermilk over it, ensuring the chicken is well-coated. Allow it to marinate for at least 30 minutes in the refrigerator.

  • 3

    In a separate bowl, combine the whole wheat flour, paprika, garlic powder, salt, and black pepper.

  • 4

    Remove the chicken from the buttermilk, letting any excess drip off, and dredge it thoroughly in the flour-spice mixture until evenly coated.

  • 5

    Place the coated chicken on the prepared baking sheet. For extra crispiness, lightly spray the chicken with a bit of olive oil if desired.

  • 6

    Bake in the preheated oven for 20-25 minutes, or until the chicken is fully cooked through and the coating is crispy.

  • 7

    Let the chicken rest for a few minutes before serving, allowing the juices to redistribute, then enjoy your crispy buttermilk baked chicken.

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 lighter take on classic crispy chicken that's baked instead of fried. Tender chicken breast is marinated in tangy buttermilk, then coated in a blend of whole wheat flour and aromatic spices to achieve a satisfyingly crunchy exterior without the excess fat. Perfectly paired with your favorite sides, this dish is as wholesome as it is delicious.

NUTRITION

353kcal
Protein
42.8g
Fat
5.9g
Carbs
30.4g

SERVINGS

1 serving

INGREDIENTS

4 ounces Chicken Breast

1/4 cup Buttermilk

1/4 cup Whole Wheat Flour

1/2 teaspoon Paprika

1/2 teaspoon Garlic Powder

Pinch of Salt

Pinch of Black Pepper

PREPARATION

  • 1

    Preheat your oven to 400°F and line a baking sheet with parchment paper.

  • 2

    Place the chicken breast in a shallow dish and pour the buttermilk over it, ensuring the chicken is well-coated. Allow it to marinate for at least 30 minutes in the refrigerator.

  • 3

    In a separate bowl, combine the whole wheat flour, paprika, garlic powder, salt, and black pepper.

  • 4

    Remove the chicken from the buttermilk, letting any excess drip off, and dredge it thoroughly in the flour-spice mixture until evenly coated.

  • 5

    Place the coated chicken on the prepared baking sheet. For extra crispiness, lightly spray the chicken with a bit of olive oil if desired.

  • 6

    Bake in the preheated oven for 20-25 minutes, or until the chicken is fully cooked through and the coating is crispy.

  • 7

    Let the chicken rest for a few minutes before serving, allowing the juices to redistribute, then enjoy your crispy buttermilk baked chicken.