YOUR SOLIN GENERATED RECIPE
Crispy Buttermilk Baked Chicken
Enjoy a healthier twist on fried chicken with this Crispy Buttermilk Baked Chicken recipe. Chicken breasts are marinated in low-fat buttermilk spiked with spices, lightly coated in whole wheat flour and panko breadcrumbs, then baked to a golden, crispy perfection. A lighter take on a classic comfort food, this dish delivers satisfying crunch and flavor while keeping the calories and protein right where you need them.
INGREDIENTS
6 oz Chicken Breast (boneless, skinless)
1/2 cup Low-Fat Buttermilk
1/4 cup Whole Wheat Flour
1/4 cup Panko Breadcrumbs
Spices (Paprika, Garlic Powder, Salt, Pepper)
Olive Oil Cooking Spray
PREPARATION
Preheat your oven to 400°F and line a baking sheet with parchment paper.
In a shallow dish, combine the low-fat buttermilk with a pinch of paprika, garlic powder, salt, and pepper. Add the chicken breast, ensuring it is fully submerged in the marinade. Cover and refrigerate for at least 30 minutes.
In a separate shallow dish, mix together the whole wheat flour and a small amount of the spices.
In another shallow dish, place the panko breadcrumbs.
Remove the chicken from the buttermilk marinade. Lightly dredge it in the flour mixture, then dip back into the buttermilk briefly, and finally coat it thoroughly with the panko breadcrumbs.
Place the breaded chicken on the prepared baking sheet. Spray the top lightly with olive oil cooking spray to help achieve a crispy exterior.
Bake in the preheated oven for 25-30 minutes or until the chicken is cooked through and the coating is golden and crispy. Flip the chicken halfway through baking for even crispiness.
Allow the chicken to rest for a few minutes before serving. Enjoy your delicious, crispy yet healthy baked chicken!