JesseEatzShatteringly crisp buttermilk chicken baked to perfection, served with roasted sweet potatoes for a high-protein, nutrient-dense Southern meal.
Marinate chicken cutlets in buttermilk for at least 30 minutes. Preheat oven to 425°F (220°C).
In a bowl, mix flour, cornstarch, paprika, garlic powder, and onion powder. Coat each chicken piece thoroughly, pressing the flour in.
Place a wire rack over a baking sheet and spray with olive oil. Arrange chicken on the rack and spray the tops of the chicken with olive oil.
Toss cubed sweet potatoes with a spray of olive oil and a pinch of salt. Spread on a baking sheet and roast.
Start these first as they take the longest.
Bake chicken for 20-25 minutes, flipping halfway through and spraying again, until golden brown and crispy.
Serve the crispy chicken alongside the roasted sweet potatoes.
Nutrition data is estimated and may not be fully accurate. This is not medical advice — consult a registered dietitian or healthcare professional for personalized guidance.
Prices shown reflect the estimated cost of the portion used in this recipe, not the full item price. Actual costs may vary by store and location.