Crispy Oven-Baked Buttermilk Chicken

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

Crispy Oven-Baked Buttermilk Chicken

YOUR SOLIN GENERATED RECIPE

Crispy Oven-Baked Buttermilk Chicken

Perfectly golden chicken with a light, crispy coating achieved through a healthier oven-baking method. Marinated in tangy buttermilk for exceptional tenderness, each piece is encrusted with seasoned whole-grain breadcrumbs and baked until irresistibly crunchy on the outside while staying juicy within.

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NUTRITION

353kcal
Protein
43.9g
Fat
7.6g
Carbs
28.5g

SERVINGS

1 serving

INGREDIENTS

4 ounce skinless, boneless chicken breast

1/2 cup low-fat buttermilk

1/3 cup whole wheat breadcrumbs

1/2 teaspoon garlic powder

1 teaspoon paprika

1/4 teaspoon black pepper

1/2 teaspoon salt

Olive oil cooking spray

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PREPARATION

  • 1

    In a large bowl, combine buttermilk with 1/4 teaspoon each of garlic powder, paprika, and salt. Add chicken breast and ensure it's well-coated. Cover and refrigerate for at least 2 hours or overnight for best results.

  • 2

    Preheat your oven to 425°F (220°C). Line a baking sheet with parchment paper and place a wire rack on top. Spray the rack with olive oil spray.

  • 3

    In a shallow dish, combine breadcrumbs, remaining garlic powder, paprika, salt, and black pepper.

  • 4

    Remove chicken from buttermilk marinade, letting excess drip off. Discard remaining marinade.

  • 5

    Dredge the chicken in the seasoned breadcrumb mixture, pressing gently to ensure even coating.

  • 6

    Place the breaded chicken on the prepared wire rack. Spray the top lightly with olive oil spray.

  • 7

    Bake for 15-20 minutes, or until the chicken is golden brown and reaches an internal temperature of 165°F (74°C).

  • 8

    Let rest for 5 minutes before serving to retain juices.

Crispy Oven-Baked Buttermilk Chicken

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

Crispy Oven-Baked Buttermilk Chicken

YOUR SOLIN GENERATED RECIPE

Crispy Oven-Baked Buttermilk Chicken

Perfectly golden chicken with a light, crispy coating achieved through a healthier oven-baking method. Marinated in tangy buttermilk for exceptional tenderness, each piece is encrusted with seasoned whole-grain breadcrumbs and baked until irresistibly crunchy on the outside while staying juicy within.

NUTRITION

353kcal
Protein
43.9g
Fat
7.6g
Carbs
28.5g

SERVINGS

1 serving

INGREDIENTS

4 ounce skinless, boneless chicken breast

1/2 cup low-fat buttermilk

1/3 cup whole wheat breadcrumbs

1/2 teaspoon garlic powder

1 teaspoon paprika

1/4 teaspoon black pepper

1/2 teaspoon salt

Olive oil cooking spray

PREPARATION

  • 1

    In a large bowl, combine buttermilk with 1/4 teaspoon each of garlic powder, paprika, and salt. Add chicken breast and ensure it's well-coated. Cover and refrigerate for at least 2 hours or overnight for best results.

  • 2

    Preheat your oven to 425°F (220°C). Line a baking sheet with parchment paper and place a wire rack on top. Spray the rack with olive oil spray.

  • 3

    In a shallow dish, combine breadcrumbs, remaining garlic powder, paprika, salt, and black pepper.

  • 4

    Remove chicken from buttermilk marinade, letting excess drip off. Discard remaining marinade.

  • 5

    Dredge the chicken in the seasoned breadcrumb mixture, pressing gently to ensure even coating.

  • 6

    Place the breaded chicken on the prepared wire rack. Spray the top lightly with olive oil spray.

  • 7

    Bake for 15-20 minutes, or until the chicken is golden brown and reaches an internal temperature of 165°F (74°C).

  • 8

    Let rest for 5 minutes before serving to retain juices.