Buttermilk Oven-Fried Chicken with Coleslaw

Buttermilk Oven-Fried Chicken with Coleslaw Recipe
Photo: Becky Luigart-Stayner; Styling: Cindy Barr
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.

Yield:

4 servings (serving size: 1 chicken breast half and 3/4 cup slaw)

Recipe from

Cooking Light

Nutritional Information

Calories 342
Caloriesfromfat 0.0 %
Fat 8.8 g
Satfat 4.5 g
Monofat 2.2 g
Polyfat 0.8 g
Protein 45.1 g
Carbohydrate 18.5 g
Fiber 2.6 g
Cholesterol 123 mg
Iron 2.3 mg
Sodium 672 mg
Calcium 95 mg

Ingredients

Coleslaw:
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
Chicken:
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

Preparation

1. To prepare coleslaw, combine first 6 ingredients; toss to coat. Cover and chill.

2. Preheat oven to 425°.

3. To prepare chicken, combine buttermilk and chicken in a shallow dish, turning to coat.

4. 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.

5. 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°.

Lorrie Hulston Corvin,

Cooking Light

January 2009
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