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Buttermilk Oven-Fried Chicken with Coleslaw

Photo: Becky Luigart-Stayner; Styling: Cindy Barr
Yield 4 servings (serving size: 1 chicken breast half and 3/4 cup slaw)
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.

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

Nutrition 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

How to Make It

  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°.