Crispy Buttermilk Chicken
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
- 4
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
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.