Buttermilk Oven Fried Chicken with Coleslaw

Buttermilk Oven Fried Chicken with Coleslaw
Adapted from find.myrecipes.com
Buttermilk Oven Fried Chicken with Coleslaw

PREP TIME

--

minutes

TOTAL TIME

--

minutes

SERVINGS

4

servings

PREP TIME

--

minutes

TOTAL TIME

--

minutes

SERVINGS

4

servings

Adapted from find.myrecipes.com

Ingredients

  • Cracker meal gives the coating more crunch; look for it on the baking aisle of your supermarket. If you can't find cracker meal, make your own by pulsing 10 saltine crackers in a food processor until

  • Yield: 4 servings (serving size: 1 chicken breast half and 3/4 cup slaw)

  • Ingredients

  • COLESLAW:

  • 4

    cups packaged cabbage-and-carrot coleslaw

  • 3

    tablespoons fat-free mayonnaise

  • 1 1/2

    teaspoons sugar

  • 1/2

    teaspoon celery seeds

  • 1 1/2

    teaspoons cider vinegar

  • 1/8

    teaspoon salt

  • CHICKEN:

  • 1

    cup low-fat buttermilk

  • 4

    (8-ounce) bone-in chicken breast halves, skinned

  • 1/3

    cup all-purpose flour

  • 1/3

    cup cracker meal

  • 1/2

    teaspoon salt

  • 1/2

    teaspoon freshly ground black pepper

  • 2

    tablespoons butter

Directions

Preparation 1. To prepare coleslaw, combine first 6 ingredients; toss to coat. Cover and chill. 2. Preheat oven to 425°. 3. To prepare chicken, combine buttermilk and chicken in a shallow dish, turning to coat. 4. Combine flour and cracker meal in a shallow dish. Transfer chicken from buttermilk to a work surface. Sprinkle chicken evenly with 1/2 teaspoon salt and pepper. Working with one chicken breast half at a time, dredge chicken in flour mixture, shaking off excess; set aside. Repeat procedure with remaining chicken and flour mixture. 5. Melt butter in a large ovenproof nonstick skillet over medium-high heat. Add chicken to pan, meat side down; cook 4 minutes or until golden brown. Turn chicken over, and bake at 425° for 32 minutes or until a thermometer registers 165°.

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