Crispy Buttermilk Chicken

By VegasBartender

A dip in this buttermilk mixture makes the chicken moist and tender. Sautéing the chicken seals the juices and develops a nice crispy crust just before transferring to the oven.

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 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.