YOUR SOLIN GENERATED RECIPE
Crispy Baked Buttermilk Chicken
Enjoy a healthier twist on classic fried chicken with this crispy baked buttermilk version. Tender chicken breast is marinated in tangy buttermilk, lightly coated with whole wheat breadcrumbs seasoned with paprika, garlic, and black pepper, then baked to perfection. This dish delivers a satisfying crunch with a burst of flavor while staying within your macro targets.
INGREDIENTS
6 oz Chicken Breast
1/2 cup Nonfat Buttermilk
1/4 cup Whole Wheat Breadcrumbs
1 tsp Paprika
1 tsp Garlic Powder
1 tsp Black Pepper
1/2 tsp Salt
PREPARATION
Preheat your oven to 400°F (200°C) and line a baking sheet with parchment paper or a silicone mat.
In a shallow bowl, pour the nonfat buttermilk and add 1/4 tsp salt, stirring to combine.
Place the chicken breast between two sheets of plastic wrap and gently pound to an even thickness for uniform cooking.
Submerge the chicken in the buttermilk marinade, coating both sides thoroughly. Let it marinate in the refrigerator for at least 30 minutes (up to 2 hours for extra flavor).
In another shallow dish, mix the whole wheat breadcrumbs, paprika, garlic powder, black pepper, and the remaining salt.
Remove the chicken from the buttermilk, allowing excess to drip off, then dredge in the breadcrumb mixture, ensuring an even coat on both sides.
Place the breaded chicken onto the prepared baking sheet. Optionally, lightly spray both sides with cooking spray to enhance crispiness.
Bake in the preheated oven for 20-25 minutes, or until the chicken is thoroughly cooked and the coating is golden and crispy.
Allow the chicken to rest for a few minutes before serving to retain its juiciness.