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Ingredients
- 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
Preparation
Step 1
Preparation
* 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.
Nutritional Information
* Amount per serving
* Calories: 425
* Fat: 12.5g
* Saturated fat: 2.7g
* Monounsaturated fat: 5.5g
* Polyunsaturated fat: 2.7g
* Protein: 46.3g
* Carbohydrate: 28.4g
* Fiber: 1.2g
* Cholesterol: 152mg
* Iron: 3mg
* Sodium: 629mg
* Calcium: 36mg
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