YOUR SOLIN GENERATED RECIPE
Crispy Buttermilk Baked Chicken
Enjoy a comforting take on crispy chicken that's baked, not fried. The chicken breast is first marinated in tangy buttermilk then coated with whole wheat breadcrumbs and spices for a crunchy, flavorful crust. Perfectly juicy on the inside with a satisfying crisp on the outside, this dish is a delicious, lighter alternative that fits your macros.
INGREDIENTS
1 piece (6 oz) Chicken Breast (170g)
0.5 cup Low-Fat Buttermilk (122g)
0.25 cup Whole Wheat Breadcrumbs (28g)
0.5 teaspoon Garlic Powder
0.5 teaspoon Onion Powder
0.5 teaspoon Smoked Paprika
4 sprays Olive Oil Cooking Spray
PREPARATION
Preheat your oven to 400°F (200°C) and prepare a baking sheet lined with parchment paper.
In a shallow dish, combine the low-fat buttermilk with garlic powder, onion powder, and smoked paprika.
Place the chicken breast in the buttermilk mixture, ensuring it is fully coated. Allow it to marinate in the refrigerator for at least 30 minutes for extra flavor.
In another bowl, put the whole wheat breadcrumbs. After marination, remove the chicken and let the excess buttermilk drip off, then press the chicken into the breadcrumbs to coat evenly on all sides.
Place the breaded chicken on the prepared baking sheet. Lightly spray the surface with olive oil cooking spray.
Bake in the preheated oven for 20-25 minutes or until the chicken is cooked through and the coating is crisp. If needed, flip halfway to promote even crisping.
Once done, let the chicken rest for a few minutes before serving. Enjoy your crispy, flavorful baked chicken!