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

Savor this crispy yet tender baked chicken, marinated in tangy buttermilk and lightly coated in whole wheat flour with a blend of aromatic spices. Perfectly baked to achieve a golden crust, this dish delivers a satisfying crunch while keeping the meat juicy inside, ideal for a mid-day or evening wholesome meal.

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NUTRITION

387kcal
Protein
41.8g
Fat
10.3g
Carbs
30.2g

SERVINGS

1 serving

INGREDIENTS

6 ounces Chicken Breast

1/4 cup Buttermilk

1/4 cup Whole Wheat Flour

1 teaspoon Olive Oil

1/2 teaspoon Garlic Powder

1/2 teaspoon Paprika

Salt & Pepper to taste

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PREPARATION

  • 1

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

  • 2

    In a shallow bowl, combine the buttermilk with garlic powder, paprika, salt, and pepper.

  • 3

    Place the chicken breast in the buttermilk mixture ensuring it is fully coated. Let it marinate for at least 15 minutes.

  • 4

    In a separate shallow dish, add the whole wheat flour. Remove the chicken from the buttermilk mixture, allowing excess liquid to drip off, and dredge it in the flour to create an even coating.

  • 5

    Place the coated chicken on the prepared baking sheet. Lightly drizzle or spray with olive oil to enhance crispiness.

  • 6

    Bake in the preheated oven for 20-25 minutes, turning halfway through to ensure even browning, until the chicken is golden and the internal temperature reaches 165°F.

  • 7

    Remove from the oven and let the chicken rest for a few minutes before serving.

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

Savor this crispy yet tender baked chicken, marinated in tangy buttermilk and lightly coated in whole wheat flour with a blend of aromatic spices. Perfectly baked to achieve a golden crust, this dish delivers a satisfying crunch while keeping the meat juicy inside, ideal for a mid-day or evening wholesome meal.

NUTRITION

387kcal
Protein
41.8g
Fat
10.3g
Carbs
30.2g

SERVINGS

1 serving

INGREDIENTS

6 ounces Chicken Breast

1/4 cup Buttermilk

1/4 cup Whole Wheat Flour

1 teaspoon Olive Oil

1/2 teaspoon Garlic Powder

1/2 teaspoon Paprika

Salt & Pepper to taste

PREPARATION

  • 1

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

  • 2

    In a shallow bowl, combine the buttermilk with garlic powder, paprika, salt, and pepper.

  • 3

    Place the chicken breast in the buttermilk mixture ensuring it is fully coated. Let it marinate for at least 15 minutes.

  • 4

    In a separate shallow dish, add the whole wheat flour. Remove the chicken from the buttermilk mixture, allowing excess liquid to drip off, and dredge it in the flour to create an even coating.

  • 5

    Place the coated chicken on the prepared baking sheet. Lightly drizzle or spray with olive oil to enhance crispiness.

  • 6

    Bake in the preheated oven for 20-25 minutes, turning halfway through to ensure even browning, until the chicken is golden and the internal temperature reaches 165°F.

  • 7

    Remove from the oven and let the chicken rest for a few minutes before serving.