Buttermilk Oven-Fried Chicken with Coleslaw Menu

I did this last night for dinner, using boneless, skinless breasts. It was delicious. I used the options of crushing saltines, instead of purcharsed cracker meal. You could alter the recipe by adding spices that you like to the breading. I did not use the full cup of buttermilk. I just put the chicken in a dish that it fit snugly in, splashed buttermilk over it, and squished it around to ensure that all surfaces were covered. I probably used 1/4-1/3 c of buttermilk and had none to dump that had not adhered to the chicken. This would vary with the bone in breasts. I also browned both sides of the boneless breast. I baked the boneless breasts about 20 minutes, perfect timing for a spicy rice dish to cook on the stove top. My husband was not home while I was cooking. He was smitten with one bite. When our daughter came in later, and asked about dinner, he commented about how good the chicken was. This will be a regular dish at our home. Quick enough, easy, and basic ingredients used.

Quick, easy, and delicious. The crust is very buttery and flaky, and the chicken comes out juicy and tender. I added some more cracked pepper to the batter. I also used chicken breasts without the bone, and only had to bake them for 17 minutes. Will definitely add this to the recipe rotation.