Crispy Buttermilk Oven-Baked Chicken

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

Crispy Buttermilk Oven-Baked Chicken

YOUR SOLIN GENERATED RECIPE

Crispy Buttermilk Oven-Baked Chicken

Enjoy a crunchy twist on classic baked chicken with a buttermilk marinade and a light whole wheat breadcrumb coating. This dish offers a satisfying crisp exterior with tender, juicy meat inside, perfect for any meal of the day.

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NUTRITION

386kcal
Protein
50.7g
Fat
7.4g
Carbs
26.2g

SERVINGS

1 serving

INGREDIENTS

5 ounces Boneless Skinless Chicken Breast (142g)

1/4 cup Buttermilk (60g)

1/4 cup Whole Wheat Breadcrumbs (28g)

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. Pour the buttermilk over the chicken, ensuring it is fully submerged. Add a pinch of salt, pepper, paprika, and garlic powder to the marinade. Cover and refrigerate for at least 30 minutes, or up to 4 hours, to allow the flavors to infuse.

  • 2

    Preheat your oven to 425°F (220°C) and line a baking sheet with parchment paper or lightly spray with cooking spray.

  • 3

    Remove the chicken from the buttermilk, allowing excess to drip off. Dredge the chicken in the whole wheat breadcrumbs until evenly coated. For extra crunch, pat the breadcrumbs gently onto the surface.

  • 4

    Place the breadcrumb-coated chicken on the prepared baking sheet. Optionally, lightly spray the top with olive oil to enhance browning.

  • 5

    Bake in the preheated oven for 20-25 minutes, or until the chicken is cooked through and the coating is crispy, flipping halfway through the cooking time if desired.

  • 6

    Remove from the oven and let the chicken rest for 5 minutes before serving.

Crispy Buttermilk Oven-Baked Chicken

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

Crispy Buttermilk Oven-Baked Chicken

YOUR SOLIN GENERATED RECIPE

Crispy Buttermilk Oven-Baked Chicken

Enjoy a crunchy twist on classic baked chicken with a buttermilk marinade and a light whole wheat breadcrumb coating. This dish offers a satisfying crisp exterior with tender, juicy meat inside, perfect for any meal of the day.

NUTRITION

386kcal
Protein
50.7g
Fat
7.4g
Carbs
26.2g

SERVINGS

1 serving

INGREDIENTS

5 ounces Boneless Skinless Chicken Breast (142g)

1/4 cup Buttermilk (60g)

1/4 cup Whole Wheat Breadcrumbs (28g)

1 teaspoon Paprika

1 teaspoon Garlic Powder

Salt and Pepper to taste

PREPARATION

  • 1

    Place the chicken breast in a shallow dish. Pour the buttermilk over the chicken, ensuring it is fully submerged. Add a pinch of salt, pepper, paprika, and garlic powder to the marinade. Cover and refrigerate for at least 30 minutes, or up to 4 hours, to allow the flavors to infuse.

  • 2

    Preheat your oven to 425°F (220°C) and line a baking sheet with parchment paper or lightly spray with cooking spray.

  • 3

    Remove the chicken from the buttermilk, allowing excess to drip off. Dredge the chicken in the whole wheat breadcrumbs until evenly coated. For extra crunch, pat the breadcrumbs gently onto the surface.

  • 4

    Place the breadcrumb-coated chicken on the prepared baking sheet. Optionally, lightly spray the top with olive oil to enhance browning.

  • 5

    Bake in the preheated oven for 20-25 minutes, or until the chicken is cooked through and the coating is crispy, flipping halfway through the cooking time if desired.

  • 6

    Remove from the oven and let the chicken rest for 5 minutes before serving.