Crispy Buttermilk Chicken

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
Total:
Recipe from Cooking Light

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Recipe Time

Total: 4 Hours, 20 Minutes

Nutritional Information

Amount per serving
  • Calories: 425
  • Fat: 12.5g
  • Saturated fat: 2.7g
  • Monounsaturated fat: 5.5g
  • Polyunsaturated fat: 2.7g
  • Protein: 46.3g
  • Carbohydrate: 28.4g
  • Fiber: 1.2g
  • Cholesterol: 152mg
  • Iron: 3mg
  • Sodium: 629mg
  • Calcium: 36mg

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. 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. 2. Preheat oven to 425°.
  3. 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. 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.
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