YOUR SOLIN GENERATED RECIPE
Crispy Buttermilk Baked Chicken
Savor the crunch of this baked chicken that's been marinated in tangy buttermilk and coated with seasoned whole wheat breadcrumbs. With a golden, crispy exterior and tender, juicy interior, this dish delivers a satisfying blend of textures and flavors that works perfectly for breakfast, lunch, or dinner.
INGREDIENTS
5 oz Chicken Breast (142g)
1/2 cup Buttermilk (120g)
1/3 cup Whole Wheat Breadcrumbs (33g)
Olive Oil Spray
Salt, Pepper, Garlic Powder, Paprika
PREPARATION
Preheat your oven to 425°F and line a baking sheet with parchment paper.
Place the chicken breast between two sheets of plastic wrap and gently pound it to an even thickness.
In a shallow bowl, pour the buttermilk. Season with a pinch of salt, pepper, garlic powder, and paprika.
Submerge the chicken in the buttermilk, ensuring it's fully coated. Marinate for at least 30 minutes, or up to 4 hours in the refrigerator.
In another shallow dish, place the whole wheat breadcrumbs and add a light seasoning of salt, pepper, garlic powder, and paprika.
Remove the chicken from the buttermilk, letting excess drip off, then dredge thoroughly in the breadcrumb mixture until evenly coated.
Place the coated chicken on the prepared baking sheet and lightly spray the top with olive oil spray.
Bake in the preheated oven for 20-25 minutes, or until the chicken is cooked through and the coating is crispy and golden.
Allow a few minutes to rest before slicing. Serve hot and enjoy your crispy buttermilk baked chicken.