Crispy Baked Buttermilk Chicken

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

Crispy Baked Buttermilk Chicken

YOUR SOLIN GENERATED RECIPE

Crispy Baked Buttermilk Chicken

Enjoy a healthier twist on classic fried chicken with this Crispy Baked Buttermilk Chicken. The tender chicken breast is marinated in tangy buttermilk, coated in a crunchy whole wheat breadcrumb mixture seasoned with paprika, garlic, and black pepper, then baked to perfection. This dish delivers a satisfying crunch and a burst of flavor without the extra oil, making it a perfect option for any meal.

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NUTRITION

396kcal
Protein
42.9g
Fat
7.9g
Carbs
34.7g

SERVINGS

1 serving

INGREDIENTS

6 oz Chicken Breast

1/2 cup Buttermilk

1/3 cup Whole Wheat Breadcrumbs

1 tsp Paprika

1 tsp Garlic Powder

1 tsp Black Pepper

1/2 tsp Salt

3 sprays Olive Oil Cooking Spray

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PREPARATION

  • 1

    Preheat your oven to 400°F and prepare a baking sheet by lightly spraying it with olive oil cooking spray.

  • 2

    Place the chicken breast between two sheets of plastic wrap and gently pound to an even thickness for uniform cooking.

  • 3

    In a bowl, combine the buttermilk with half of the paprika, garlic powder, black pepper, and salt. Place the chicken in the bowl, ensuring it is fully submerged in the marinade. Let it sit for at least 30 minutes (up to 2 hours in the refrigerator for more flavor).

  • 4

    In a separate shallow dish, mix the whole wheat breadcrumbs with the remaining paprika, garlic powder, black pepper, and salt.

  • 5

    Remove the chicken from the buttermilk marinade, allowing excess to drip off. Dredge the chicken in the breadcrumb mixture, pressing lightly so the coating adheres to both sides.

  • 6

    Place the breaded chicken on the prepared baking sheet. Lightly spray the top of the chicken with olive oil cooking spray to encourage crisping.

  • 7

    Bake in the preheated oven for 20-25 minutes or until the internal temperature reaches 165°F and the coating is crispy.

  • 8

    Let the chicken rest for a few minutes before slicing and serving.

Crispy Baked Buttermilk Chicken

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

Crispy Baked Buttermilk Chicken

YOUR SOLIN GENERATED RECIPE

Crispy Baked Buttermilk Chicken

Enjoy a healthier twist on classic fried chicken with this Crispy Baked Buttermilk Chicken. The tender chicken breast is marinated in tangy buttermilk, coated in a crunchy whole wheat breadcrumb mixture seasoned with paprika, garlic, and black pepper, then baked to perfection. This dish delivers a satisfying crunch and a burst of flavor without the extra oil, making it a perfect option for any meal.

NUTRITION

396kcal
Protein
42.9g
Fat
7.9g
Carbs
34.7g

SERVINGS

1 serving

INGREDIENTS

6 oz Chicken Breast

1/2 cup Buttermilk

1/3 cup Whole Wheat Breadcrumbs

1 tsp Paprika

1 tsp Garlic Powder

1 tsp Black Pepper

1/2 tsp Salt

3 sprays Olive Oil Cooking Spray

PREPARATION

  • 1

    Preheat your oven to 400°F and prepare a baking sheet by lightly spraying it with olive oil cooking spray.

  • 2

    Place the chicken breast between two sheets of plastic wrap and gently pound to an even thickness for uniform cooking.

  • 3

    In a bowl, combine the buttermilk with half of the paprika, garlic powder, black pepper, and salt. Place the chicken in the bowl, ensuring it is fully submerged in the marinade. Let it sit for at least 30 minutes (up to 2 hours in the refrigerator for more flavor).

  • 4

    In a separate shallow dish, mix the whole wheat breadcrumbs with the remaining paprika, garlic powder, black pepper, and salt.

  • 5

    Remove the chicken from the buttermilk marinade, allowing excess to drip off. Dredge the chicken in the breadcrumb mixture, pressing lightly so the coating adheres to both sides.

  • 6

    Place the breaded chicken on the prepared baking sheet. Lightly spray the top of the chicken with olive oil cooking spray to encourage crisping.

  • 7

    Bake in the preheated oven for 20-25 minutes or until the internal temperature reaches 165°F and the coating is crispy.

  • 8

    Let the chicken rest for a few minutes before slicing and serving.