YOUR SOLIN GENERATED RECIPE
Crispy Baked Buttermilk Chicken
Enjoy a healthier twist on a classic favorite with our Crispy Baked Buttermilk Chicken. Tender, marinated chicken breast is bathed in low-fat buttermilk, coated in seasoned whole wheat breadcrumbs, and baked to perfection. This savory dish offers a satisfying crunch without compromising on nutrition, making it ideal for a wholesome meal any time of day.
INGREDIENTS
6 oz Chicken Breast
1/4 cup Low-Fat Buttermilk
1/4 cup Whole Wheat Breadcrumbs
1/4 tsp Garlic Powder
1/4 tsp Paprika
Pinch of Salt
Pinch of Black Pepper
Olive Oil Spray
PREPARATION
Preheat your oven to 400°F (200°C) and line a baking sheet with parchment paper.
In a shallow bowl, pour the low-fat buttermilk. Season it lightly with a pinch of salt and black pepper.
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 mixture and let it marinate for at least 30 minutes in the refrigerator.
In another shallow dish, combine the whole wheat breadcrumbs, garlic powder, paprika, and additional salt and pepper if desired.
Remove the chicken from the buttermilk, letting any excess drip off, then dredge it thoroughly in the breadcrumb mixture to coat all sides.
Place the coated chicken on the prepared baking sheet. Lightly spray the top of the chicken with olive oil spray to help achieve a crispy coating.
Bake in the preheated oven for 20-25 minutes, or until the chicken is cooked through and the coating is crisp. For extra crispiness, broil for an additional 2-3 minutes at the end, watching carefully to avoid burning.
Allow the chicken to rest for a few minutes before serving.