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 delightful twist on classic oven-baked chicken with a crisp, golden coating and tender, juicy meat. Marinated in buttermilk with a hint of spices and lightly coated with whole wheat flour, this dish is perfectly balanced for a satisfying meal any time of day.

Try 7 days free, then $12.99 / mo.

NUTRITION

362kcal
Protein
56.9g
Fat
7.3g
Carbs
12.7g

SERVINGS

1 serving

INGREDIENTS

8 oz Boneless Skinless Chicken Breast

1/4 cup Buttermilk

2 Tbsp Whole Wheat Flour

1 tsp Garlic Powder

1 tsp Paprika

1/2 tsp Black Pepper

1/2 tsp Salt

Try 7 days free, then $12.99 / mo.

PREPARATION

  • 1

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

  • 2

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

  • 3

    Place the chicken breast in the bowl and coat well with the marinade. Let it sit for at least 20 minutes, or up to 2 hours in the refrigerator.

  • 4

    In another shallow dish, add the whole wheat flour.

  • 5

    Remove the chicken from the buttermilk marinade, allowing excess to drip off, then dredge in the flour, ensuring an even, light coating.

  • 6

    Place the coated chicken on the prepared baking sheet.

  • 7

    Bake in the preheated oven for 20-25 minutes, or until the chicken is cooked through and the coating is crispy. Internal temperature should reach 165°F.

  • 8

    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 delightful twist on classic oven-baked chicken with a crisp, golden coating and tender, juicy meat. Marinated in buttermilk with a hint of spices and lightly coated with whole wheat flour, this dish is perfectly balanced for a satisfying meal any time of day.

NUTRITION

362kcal
Protein
56.9g
Fat
7.3g
Carbs
12.7g

SERVINGS

1 serving

INGREDIENTS

8 oz Boneless Skinless Chicken Breast

1/4 cup Buttermilk

2 Tbsp Whole Wheat Flour

1 tsp Garlic Powder

1 tsp Paprika

1/2 tsp Black Pepper

1/2 tsp Salt

PREPARATION

  • 1

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

  • 2

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

  • 3

    Place the chicken breast in the bowl and coat well with the marinade. Let it sit for at least 20 minutes, or up to 2 hours in the refrigerator.

  • 4

    In another shallow dish, add the whole wheat flour.

  • 5

    Remove the chicken from the buttermilk marinade, allowing excess to drip off, then dredge in the flour, ensuring an even, light coating.

  • 6

    Place the coated chicken on the prepared baking sheet.

  • 7

    Bake in the preheated oven for 20-25 minutes, or until the chicken is cooked through and the coating is crispy. Internal temperature should reach 165°F.

  • 8

    Allow the chicken to rest for a few minutes before serving.