YOUR SOLIN GENERATED RECIPE
Crispy Oven-Baked Buttermilk Chicken
Enjoy a healthier twist on a classic favorite with this crispy oven-baked buttermilk chicken. The tender, marinated chicken breast is immersed in a tangy buttermilk bath before being coated in a blend of whole wheat flour and breadcrumbs seasoned with aromatic spices. Baked to a golden crisp, this dish delivers comfort and crunch while keeping your meal light yet satisfying.
INGREDIENTS
6 oz Chicken Breast
1/2 cup Buttermilk
1/4 cup Whole Wheat Flour
1/4 cup Whole Wheat Breadcrumbs
Olive Oil Cooking Spray
PREPARATION
Preheat your oven to 400°F and line a baking sheet with parchment paper.
Trim and pat dry the chicken breast. If desired, pound to an even thickness for uniform cooking.
Place the chicken in a shallow dish and pour the buttermilk over it. Allow it to marinate in the fridge for at least 30 minutes.
In a separate shallow dish, combine the whole wheat flour and whole wheat breadcrumbs. Add your choice of seasonings such as paprika, garlic powder, salt, and pepper, mixing well.
Remove each piece of chicken from the buttermilk, letting the excess drip off, and then dredge thoroughly in the flour-breadcrumb mixture until well coated.
Place the coated chicken on the prepared baking sheet. Lightly spray the top with olive oil cooking spray to enhance crispiness.
Bake in the preheated oven for 25-30 minutes or until the chicken is cooked through and the coating turns crispy and golden brown.
Allow the chicken to rest for a few minutes before serving. Enjoy your healthier, crispy oven-baked buttermilk chicken!