Crispy Buttermilk Chicken

By LaLaCooks

Nutritional Information
Calories:
425
Fat:
12.5g (sat 2.7g,mono 5.5g,poly 2.7g)
Protein:
46.3g
Carbohydrate:
28.4g
Fiber:
1.2g
Cholesterol:
152mg
Iron:
3mg
Sodium:
629mg
Calcium:
36mg
Julianna Grimes, Cooking Light, JANUARY 2011

Ingredients

• 4 (6-ounce) skinless, boneless chicken breast halves
• 1 3/4 cups  whole buttermilk
• 1 large egg
• 3/4 teaspoon  onion powder, divided
• 3/4 teaspoon  ground red pepper, divided
• 1/2 teaspoon  kosher salt
• 1 cup  all-purpose flour
• 2 teaspoons  black pepper
• 1 teaspoon  celery salt
• 2 tablespoons  canola oil

Details

Servings 4
Adapted from find.myrecipes.com

Preparation

Step 1

1. Place chicken in a zip-top plastic bag. Combine buttermilk, egg, 1/4 teaspoon onion powder, and 1/4 teaspoon red pepper; add to bag. Seal. Marinate in refrigerator 4 hours.

2. Preheat oven to 425°.

3. Remove chicken from bag; discard marinade. Sprinkle kosher salt over chicken. Combine 1/2 teaspoon onion powder, 1/2 teaspoon red pepper, flour, black pepper, and celery salt in a shallow dish. Dredge chicken in flour. Place chicken on a wire rack.

4. Heat a large ovenproof skillet over medium-high heat. Add oil. Add chicken; sauté 4 minutes. Turn chicken over. Bake chicken at 425° for 10 minutes.