YOUR SOLIN GENERATED RECIPE
Buttermilk Marinated Crispy Baked Chicken
Enjoy a flavorful twist on a classic favorite with this buttermilk marinated, crispy baked chicken. The tender, juicy chicken breast is immersed in a tangy buttermilk marinade, then lightly coated in a seasoned blend of flour and panko breadcrumbs, creating a satisfying crunch without deep frying. Each bite delivers a delightful mix of savory spices and a delicate crisp exterior, perfect for a balanced and hearty meal.
INGREDIENTS
6 oz Chicken Breast (boneless, skinless)
1/4 cup Buttermilk
1/4 cup All-Purpose Flour
1/4 cup Panko Breadcrumbs
1 tsp Smoked Paprika
1/2 tsp Salt
1/2 tsp Black Pepper
PREPARATION
Place the chicken breast in a shallow dish and pour the buttermilk over it. Ensure the chicken is fully coated and let it marinate in the refrigerator for at least 2 hours, or overnight for best results.
Preheat your oven to 425°F. Line a baking sheet with parchment paper and lightly spray with cooking spray.
In a separate shallow bowl, combine the all-purpose flour, panko breadcrumbs, smoked paprika, salt, and black pepper.
Remove the chicken from the buttermilk, allowing any excess to drip off, then dredge each piece in the flour-panko mixture, ensuring an even and thorough coat.
Place the coated chicken breast on the prepared baking sheet. Optionally, lightly spray the top with a bit of cooking spray to help achieve an extra crispy exterior.
Bake in the preheated oven for 20-25 minutes, or until the chicken is cooked through and the coating is crispy. For added browning, you can broil for an additional 2-3 minutes at the end.
Remove from the oven and let the chicken rest for a few minutes before serving.