Crispy Baked Buttermilk Chicken

This is an example of a meal that Solin would create to include in your personalized meal plan.

Crispy Baked Buttermilk Chicken

YOUR SOLIN GENERATED RECIPE

Crispy Baked Buttermilk Chicken

Enjoy a healthier twist on fried chicken with this crispy baked buttermilk chicken. The tangy marinade tenderizes the chicken, while a light panko coating delivers that satisfying crunch—all without the deep-fried calories. Perfectly seasoned with paprika, garlic, and pepper, this dish is a nourishing option for any meal of the day.

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NUTRITION

405kcal
Protein
52.7g
Fat
7.8g
Carbs
29.2g

SERVINGS

1 serving

INGREDIENTS

5 ounces Chicken Breast (skinless, boneless)

1/2 cup Low-Fat Buttermilk

1/4 cup Panko Breadcrumbs

1 teaspoon Paprika

1 teaspoon Garlic Powder

Salt and Pepper to taste

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PREPARATION

  • 1

    Place the chicken breast in a shallow dish and pour the low-fat buttermilk over it. Add a pinch of salt, pepper, and paprika, then cover and refrigerate for at least 30 minutes to marinate.

  • 2

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

  • 3

    In a separate bowl, combine the panko breadcrumbs, paprika, garlic powder, salt, and pepper.

  • 4

    Remove the chicken from the buttermilk marinade, allowing excess to drip off, then coat thoroughly in the breadcrumb mixture.

  • 5

    Place the coated chicken on the prepared baking sheet and lightly spray with olive oil if desired for extra crispiness.

  • 6

    Bake in the preheated oven for 20 to 25 minutes, or until the chicken reaches an internal temperature of 165°F and the coating is golden and crispy.

  • 7

    Remove from the oven, let rest for a few minutes, and serve immediately.

Crispy Baked Buttermilk Chicken

This is an example of a meal that Solin would create to include in your personalized meal plan.

Crispy Baked Buttermilk Chicken

YOUR SOLIN GENERATED RECIPE

Crispy Baked Buttermilk Chicken

Enjoy a healthier twist on fried chicken with this crispy baked buttermilk chicken. The tangy marinade tenderizes the chicken, while a light panko coating delivers that satisfying crunch—all without the deep-fried calories. Perfectly seasoned with paprika, garlic, and pepper, this dish is a nourishing option for any meal of the day.

NUTRITION

405kcal
Protein
52.7g
Fat
7.8g
Carbs
29.2g

SERVINGS

1 serving

INGREDIENTS

5 ounces Chicken Breast (skinless, boneless)

1/2 cup Low-Fat Buttermilk

1/4 cup Panko Breadcrumbs

1 teaspoon Paprika

1 teaspoon Garlic Powder

Salt and Pepper to taste

PREPARATION

  • 1

    Place the chicken breast in a shallow dish and pour the low-fat buttermilk over it. Add a pinch of salt, pepper, and paprika, then cover and refrigerate for at least 30 minutes to marinate.

  • 2

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

  • 3

    In a separate bowl, combine the panko breadcrumbs, paprika, garlic powder, salt, and pepper.

  • 4

    Remove the chicken from the buttermilk marinade, allowing excess to drip off, then coat thoroughly in the breadcrumb mixture.

  • 5

    Place the coated chicken on the prepared baking sheet and lightly spray with olive oil if desired for extra crispiness.

  • 6

    Bake in the preheated oven for 20 to 25 minutes, or until the chicken reaches an internal temperature of 165°F and the coating is golden and crispy.

  • 7

    Remove from the oven, let rest for a few minutes, and serve immediately.