YOUR SOLIN GENERATED RECIPE
Crispy Baked Buttermilk Chicken
Enjoy a lighter twist on a classic favorite with our Crispy Baked Buttermilk Chicken. The tangy buttermilk marinade tenderizes the chicken, while a subtle coating of whole wheat flour and panko breadcrumbs delivers a satisfying crunch without the extra oil. Perfectly balanced to keep you feeling full and energized, it's a delicious meal that fits neatly into your healthful eating plan.
INGREDIENTS
6 oz Chicken Breast
1/2 cup Buttermilk
1/4 cup Whole Wheat Flour
1/4 cup Panko Breadcrumbs
1 spray Olive Oil Cooking Spray
1/2 tsp Salt
1/4 tsp Black Pepper
1/2 tsp Garlic Powder
PREPARATION
Preheat your oven to 400°F and line a baking sheet with parchment paper.
In a shallow bowl, pour the buttermilk and add a pinch of salt, pepper, and garlic powder.
Place the chicken breast between two pieces of plastic wrap and gently pound it to an even thickness.
Submerge the chicken in the buttermilk mixture, ensuring it is well coated. Let it marinate for at least 30 minutes in the refrigerator.
In another shallow dish, mix together the whole wheat flour, panko breadcrumbs, salt, pepper, and additional garlic powder if desired.
Remove the chicken from the buttermilk, allowing excess liquid to drip off, then dredge each piece in the flour and breadcrumb mixture until fully coated.
Place the coated chicken onto the prepared baking sheet and lightly spray the top 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 golden and crispy.
Remove from the oven and let rest for a few minutes before serving.