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 healthier twist on a classic favorite with this Crispy Buttermilk Oven-Baked Chicken. Marinated in tangy buttermilk and seasoned with a blend of spices, the chicken is coated in a light whole wheat flour and panko breadcrumb mix before being baked to a golden crisp. This dish offers satisfying crunch and tender, juicy meat, making it a perfect option for a balanced dinner.

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NUTRITION

396kcal
Protein
42.7g
Fat
9g
Carbs
29.7g

SERVINGS

1 serving

INGREDIENTS

6 oz Boneless Skinless Chicken Breast

1/2 cup Buttermilk

2 Tbsp Whole Wheat Flour

1/4 cup Panko Breadcrumbs

1/2 tsp Olive Oil Spray (or equivalent oil)

1 tsp Paprika

1 tsp Garlic Powder

Salt & Black Pepper to taste

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PREPARATION

  • 1

    Preheat your oven to 425°F (220°C) and line a baking sheet with parchment paper.

  • 2

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

  • 3

    Place the chicken breast in the buttermilk mixture, ensuring it's fully submerged. Let it marinate for at least 30 minutes (or up to 2 hours in the refrigerator) for maximum flavor and tenderness.

  • 4

    In a separate shallow bowl, mix the whole wheat flour and panko breadcrumbs.

  • 5

    Remove the chicken from the marinade, letting the excess drip off, then dredge it in the flour-panko mixture, pressing lightly to adhere the coating.

  • 6

    Place the coated chicken on the prepared baking sheet. Lightly spray the top of the chicken with olive oil spray to help with browning.

  • 7

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

  • 8

    Remove from the oven and allow the chicken to rest for a few 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 healthier twist on a classic favorite with this Crispy Buttermilk Oven-Baked Chicken. Marinated in tangy buttermilk and seasoned with a blend of spices, the chicken is coated in a light whole wheat flour and panko breadcrumb mix before being baked to a golden crisp. This dish offers satisfying crunch and tender, juicy meat, making it a perfect option for a balanced dinner.

NUTRITION

396kcal
Protein
42.7g
Fat
9g
Carbs
29.7g

SERVINGS

1 serving

INGREDIENTS

6 oz Boneless Skinless Chicken Breast

1/2 cup Buttermilk

2 Tbsp Whole Wheat Flour

1/4 cup Panko Breadcrumbs

1/2 tsp Olive Oil Spray (or equivalent oil)

1 tsp Paprika

1 tsp Garlic Powder

Salt & Black Pepper to taste

PREPARATION

  • 1

    Preheat your oven to 425°F (220°C) and line a baking sheet with parchment paper.

  • 2

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

  • 3

    Place the chicken breast in the buttermilk mixture, ensuring it's fully submerged. Let it marinate for at least 30 minutes (or up to 2 hours in the refrigerator) for maximum flavor and tenderness.

  • 4

    In a separate shallow bowl, mix the whole wheat flour and panko breadcrumbs.

  • 5

    Remove the chicken from the marinade, letting the excess drip off, then dredge it in the flour-panko mixture, pressing lightly to adhere the coating.

  • 6

    Place the coated chicken on the prepared baking sheet. Lightly spray the top of the chicken with olive oil spray to help with browning.

  • 7

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

  • 8

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