Crispy Buttermilk Chicken

Crispy Buttermilk Chicken Recipe
Photo: John Autry; Styling: Cindy Barr
A dip in this buttermilk mixture makes the chicken moist and tender. Sautéing the chicken seals the juices and develops a nice crispy crust just before transferring to the oven.

Yield:

4 servings

Recipe from

Recipe Time

Total: 4 Hours, 20 Minutes

Nutritional Information

Calories 425
Fat 12.5 g
Satfat 2.7 g
Monofat 5.5 g
Polyfat 2.7 g
Protein 46.3 g
Carbohydrate 28.4 g
Fiber 1.2 g
Cholesterol 152 mg
Iron 3 mg
Sodium 629 mg
Calcium 36 mg

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

Preparation

1. 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.

2. Preheat oven to 425°.

3. 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.

4. 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.

Note:

Julianna Grimes,

January 2011
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