Crispy Buttermilk Oven-Baked Chicken

This is an example of a meal that Solin would create to include in your personalized meal plan.

Crispy Buttermilk Oven-Baked Chicken

YOUR SOLIN GENERATED RECIPE

Crispy Buttermilk Oven-Baked Chicken

Enjoy a lighter take on classic fried chicken with this oven-baked version. The chicken is marinated in tangy buttermilk and coated in a light whole wheat flour mix with smoky paprika and garlic, producing a crispy texture without deep frying.

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NUTRITION

366kcal
Protein
47.2g
Fat
7.4g
Carbs
24.1g

SERVINGS

1 serving

INGREDIENTS

5 oz Chicken Breast (142g)

1/2 cup Buttermilk (120g)

2 tbsp Whole Wheat Flour (15g)

1/4 tsp Paprika

1/4 tsp Garlic Powder

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

  • 3

    Place the chicken breast in the buttermilk mixture, ensuring it is fully submerged, and let it marinate for at least 30 minutes in the refrigerator.

  • 4

    In a separate dish, add the whole wheat flour. Remove the chicken from the marinade, letting excess drip off, and dredge it in the flour until evenly coated.

  • 5

    Place the chicken on the prepared baking sheet. Optionally, lightly spray the top with cooking spray for extra crispiness.

  • 6

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

  • 7

    Let the chicken rest for a couple of minutes before serving.

Crispy Buttermilk Oven-Baked Chicken

This is an example of a meal that Solin would create to include in your personalized meal plan.

Crispy Buttermilk Oven-Baked Chicken

YOUR SOLIN GENERATED RECIPE

Crispy Buttermilk Oven-Baked Chicken

Enjoy a lighter take on classic fried chicken with this oven-baked version. The chicken is marinated in tangy buttermilk and coated in a light whole wheat flour mix with smoky paprika and garlic, producing a crispy texture without deep frying.

NUTRITION

366kcal
Protein
47.2g
Fat
7.4g
Carbs
24.1g

SERVINGS

1 serving

INGREDIENTS

5 oz Chicken Breast (142g)

1/2 cup Buttermilk (120g)

2 tbsp Whole Wheat Flour (15g)

1/4 tsp Paprika

1/4 tsp Garlic Powder

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

  • 3

    Place the chicken breast in the buttermilk mixture, ensuring it is fully submerged, and let it marinate for at least 30 minutes in the refrigerator.

  • 4

    In a separate dish, add the whole wheat flour. Remove the chicken from the marinade, letting excess drip off, and dredge it in the flour until evenly coated.

  • 5

    Place the chicken on the prepared baking sheet. Optionally, lightly spray the top with cooking spray for extra crispiness.

  • 6

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

  • 7

    Let the chicken rest for a couple of minutes before serving.