Buttermilk Oven-Fried Chicken

By carvalhohm

Ingredients

• 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

Details

Servings 4
Adapted from find.myrecipes.com

Preparation

Step 1

Preheat oven to 425°.

1. To prepare chicken, combine buttermilk and chicken in a shallow dish, turning to coat.

2. 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.

3. 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°.


Nutritional Information
Calories:342 (0.0% from fat)
Fat:8.8g (sat 4.5g,mono 2.2g,poly 0.8g)
Protein:45.1g
Carbohydrate:18.5g
Fiber:2.6g
Cholesterol:123mg
Iron:2.3mg
Sodium:672mg
Calcium:95mg

Lorrie Hulston Corvin, Cooking Light, JANUARY 2009