Cracker meal gives the coating more crunch; look for it on the baking aisle of your supermarket. If you can't find cracker meal, make your own by pulsing 10 saltine crackers in a food processor until they're finely ground. Or place them in a zip-top plastic bag and crush them with a rolling pin.
4 cups packaged cabbage-and-carrot coleslaw
3 tablespoons fat-free mayonnaise
1 1/2 teaspoons sugar
1/2 teaspoon celery seeds
1 1/2 teaspoons cider vinegar
1/8 teaspoon salt
1 cup low-fat buttermilk
4 (8-ounce) bone-in chicken breast halves, skinned
1/3 cup all-purpose flour
1/3 cup cracker meal
1/2 teaspoon salt
1/2 teaspoon freshly ground black pepper
2 tablespoons butter
How to Make It
To prepare coleslaw, combine first 6 ingredients; toss to coat. Cover and chill.
Preheat oven to 425°.
To prepare chicken, combine buttermilk and chicken in a shallow dish, turning to coat.
Combine flour and cracker meal in a shallow dish. Transfer chicken from buttermilk to a work surface. Sprinkle chicken evenly with 1/2 teaspoon salt and pepper. Working with one chicken breast half at a time, dredge chicken in flour mixture, shaking off excess; set aside. Repeat procedure with remaining chicken and flour mixture.
Melt butter in a large ovenproof nonstick skillet over medium-high heat. Add chicken to pan, meat side down; cook 4 minutes or until golden brown. Turn chicken over, and bake at 425° for 32 minutes or until a thermometer registers 165°.
This was a very tasty treatment for oven-fried chicken. I followed the recipe except for following other reviewers' suggestions on adding more flavor. I seasoned the chicken breasts (boneless, skinless) with Old Bay seasoning and added a few generous dashes of Tabasco to the buttermilk. Marinating the chicken for about 8 hours really imparted a nice buttermilk-y tang. I also used panko rather than the cracker meal as I didn't want to buy something that I would seldom use. I happened to have some Italian-seasoned panko so I used that, adding garlic salt and a pinch of a garlic/Italian herb mix. That provided a delightful amount of flavor to the cooked chicken. I also air-chilled the breaded chicken (on a rack over a cookie sheet) for a few hours, which always helps the breading coating to stick. Finally, my chicken was done in 20 minutes rather than the 30 minutes suggested for bone-in chicken. I served the chicken with the cole-slaw suggested (not nearly enough dressing for the amount of slaw in the package) and "Whipped Celery Potatoes" from this site. It was a wonderful homey, not-too-complicated meal which the whole family enjoyed.
I made this dish for my family and guest. They loved it. Instead of making the coleslaw, I made mashed potatoes and fresh green beans. I increased the flour and cracker meal to 1 cup each and butter to 4 Tbsp, because the 4 chicken breast I had were big pieces. To coat the chicken, I placed the cracker crumbs and flour in a gallon zip-lock bag. This meal was quick, easy and healthy. I plan on making this again and again.
OUTSTANDING!! My 11 year old son made this with supervision and he said it was better than KFC. In fact, my husband is making again tonight. Great flavor, nice crunch. We used boneless, skinless breasts.
This is a great basic technique. Loved the crispiness from the cracker meal. Based on previous reviews, however, I extended the buttermilk marinade to overnight and added dry mustard, cayenne pepper, garlic powder, and dried thyme. The flavor was very good. This chicken was amazingly moist as well.
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