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 the satisfying crunch and juicy tenderness of crispy buttermilk baked chicken. Marinated in tangy buttermilk and coated with seasoned panko breadcrumbs, this dish brings deep flavor and a delightfully crunchy texture without the extra fat of deep frying.

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NUTRITION

384kcal
Protein
40.8g
Fat
10.7g
Carbs
27.2g

SERVINGS

1 serving

INGREDIENTS

6 ounces Chicken Breast

1/4 cup Buttermilk (Low-Fat)

1/3 cup Panko Breadcrumbs

1 teaspoon Olive Oil

1 teaspoon Garlic Powder

1 teaspoon Paprika

Salt and Pepper to taste

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PREPARATION

  • 1

    Preheat your oven to 425°F and line a baking sheet with parchment paper.

  • 2

    In a shallow dish, combine the low-fat buttermilk with a pinch of salt, pepper, garlic powder, and paprika. Add the chicken breast and ensure it is fully submerged. Let it marinate in the refrigerator for at least 30 minutes.

  • 3

    In another bowl, place the panko breadcrumbs. Once the chicken has marinated, remove it from the buttermilk, allowing any excess to drip off, then dredge the chicken in the panko until well coated.

  • 4

    Brush or drizzle olive oil evenly over the coated chicken to help achieve a crispy exterior.

  • 5

    Place the chicken on the prepared baking sheet. Bake in the preheated oven for about 20-25 minutes, or until the chicken reaches an internal temperature of 165°F and the coating is golden and crisp.

  • 6

    Remove from oven, let it rest for a few minutes, then serve warm.

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 the satisfying crunch and juicy tenderness of crispy buttermilk baked chicken. Marinated in tangy buttermilk and coated with seasoned panko breadcrumbs, this dish brings deep flavor and a delightfully crunchy texture without the extra fat of deep frying.

NUTRITION

384kcal
Protein
40.8g
Fat
10.7g
Carbs
27.2g

SERVINGS

1 serving

INGREDIENTS

6 ounces Chicken Breast

1/4 cup Buttermilk (Low-Fat)

1/3 cup Panko Breadcrumbs

1 teaspoon Olive Oil

1 teaspoon Garlic Powder

1 teaspoon Paprika

Salt and Pepper to taste

PREPARATION

  • 1

    Preheat your oven to 425°F and line a baking sheet with parchment paper.

  • 2

    In a shallow dish, combine the low-fat buttermilk with a pinch of salt, pepper, garlic powder, and paprika. Add the chicken breast and ensure it is fully submerged. Let it marinate in the refrigerator for at least 30 minutes.

  • 3

    In another bowl, place the panko breadcrumbs. Once the chicken has marinated, remove it from the buttermilk, allowing any excess to drip off, then dredge the chicken in the panko until well coated.

  • 4

    Brush or drizzle olive oil evenly over the coated chicken to help achieve a crispy exterior.

  • 5

    Place the chicken on the prepared baking sheet. Bake in the preheated oven for about 20-25 minutes, or until the chicken reaches an internal temperature of 165°F and the coating is golden and crisp.

  • 6

    Remove from oven, let it rest for a few minutes, then serve warm.