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 a lighter twist on crispy fried chicken with this baked version marinated in buttermilk and seasoned with a blend of herbs and spices. The tender chicken breast is coated in whole wheat breadcrumbs for a satisfying crunch without deep frying, making it a well-balanced and delicious meal.

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NUTRITION

372kcal
Protein
38.8g
Fat
10.5g
Carbs
28.8g

SERVINGS

1 serving

INGREDIENTS

5 oz Chicken Breast

1/4 cup Low-Fat Buttermilk

1/4 cup Whole Wheat Breadcrumbs

1 tsp Paprika

1 tsp Garlic Powder

1 pinch Salt

1 pinch Black Pepper

1 tsp Olive Oil

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PREPARATION

  • 1

    Preheat your oven to 400°F (200°C) and line a baking sheet with parchment paper.

  • 2

    In a small bowl, combine the low-fat buttermilk with paprika, garlic powder, salt, and black pepper to create the marinade.

  • 3

    Place the chicken breast in a shallow dish, pour the buttermilk marinade over it ensuring it is well-coated, and let it marinate for at least 30 minutes in the refrigerator.

  • 4

    In another bowl, add whole wheat breadcrumbs. Remove the chicken from the marinade, allowing excess to drip off, and coat it evenly in the breadcrumbs.

  • 5

    Arrange the breaded chicken on the prepared baking sheet. Drizzle with olive oil over the top to help achieve a crispy exterior.

  • 6

    Bake in the preheated oven for 20-25 minutes or until the chicken reaches an internal temperature of 165°F (74°C) and the coating is golden and crisp.

  • 7

    Remove from the oven and let it 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

Enjoy a lighter twist on crispy fried chicken with this baked version marinated in buttermilk and seasoned with a blend of herbs and spices. The tender chicken breast is coated in whole wheat breadcrumbs for a satisfying crunch without deep frying, making it a well-balanced and delicious meal.

NUTRITION

372kcal
Protein
38.8g
Fat
10.5g
Carbs
28.8g

SERVINGS

1 serving

INGREDIENTS

5 oz Chicken Breast

1/4 cup Low-Fat Buttermilk

1/4 cup Whole Wheat Breadcrumbs

1 tsp Paprika

1 tsp Garlic Powder

1 pinch Salt

1 pinch Black Pepper

1 tsp Olive Oil

PREPARATION

  • 1

    Preheat your oven to 400°F (200°C) and line a baking sheet with parchment paper.

  • 2

    In a small bowl, combine the low-fat buttermilk with paprika, garlic powder, salt, and black pepper to create the marinade.

  • 3

    Place the chicken breast in a shallow dish, pour the buttermilk marinade over it ensuring it is well-coated, and let it marinate for at least 30 minutes in the refrigerator.

  • 4

    In another bowl, add whole wheat breadcrumbs. Remove the chicken from the marinade, allowing excess to drip off, and coat it evenly in the breadcrumbs.

  • 5

    Arrange the breaded chicken on the prepared baking sheet. Drizzle with olive oil over the top to help achieve a crispy exterior.

  • 6

    Bake in the preheated oven for 20-25 minutes or until the chicken reaches an internal temperature of 165°F (74°C) and the coating is golden and crisp.

  • 7

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