Crispy Buttermilk Chicken

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

Directions:

• 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.

• Preheat oven to 425°.

• 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.

• 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.

Author: CookingLight.com

Nutritional Facts:

• Calories - 425
• Yields 4 servings
  

Rating:

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