Photo: John Autry; Styling: Cindy Barr
Total Time
4 Hours 20 Mins
Yield
4 servings

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.

How to Make It

Step 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.

Step 2

Preheat oven to 425°.

Step 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.

Step 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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Ratings & Reviews

Let go of expectations and Enjoy!

Cookingismyhigh
June 05, 2016
Made this last night. It was really good.The Buttermilk "marinade," as it were, it not a marinade. It's only purpose is to tenderize the chicken. Nope it was not crispy, but this is reminiscent of my mom's fried chicken where she would only use flour,  and no it wasn't crispy. But we seared the heck out of the chicken and there were nice bits of crispy goodness from the flour coating, but again not supposed to be like deep fried fried chicken. :) You are supposed to taste the chicken and not much more. And my chicken tasted tender and juicy and really good.This is a  great recipe and easy to make. In short, it's a healthier take on old fashion friend chicken. 

Canola

smclaugh
April 27, 2016
Please stop encouraging people to use Canola. It is extracted from a poisonous plant to humans and the process of extraction is enough to make you ill let alone the consumption of the resultant oil. Any other oil is healthier and doesn't go through the chemical process of making it edible.

Ok but not crispy.

Debbie17
February 16, 2016
Moist but a little bland and not at all crispy. I make homemade yogurt that yields a lot of extra buttermilk so this recipe is a good way to use it up. 

MarkSz's Review

Laura
October 28, 2014
Delicious, moist and easy to make. I used Mrs Dash instead of celery salt and had to mix in some corn starch because I had only about 3/4 cup of flour and I wasn't going to run to the store. I also marinated it for over 6 hours with no issues. It wasn't crispy but I will make this again.

lperejma's Review

mojavejen
October 20, 2014
N/A

Carrieg1's Review

Bill
April 21, 2014
Disappointing. Not sure I would describe this as crispy. Lacked flavor. Many better CL chicken recipes out there.

MaryEliz's Review

vandercooks
January 28, 2013
Wow, I feel like I must have done something wrong because both the hubby and I found this to be only OK. It was prepared exactly according to the recipe, was moist and easy to make, but...meh.

Gaylee's Review

veryslowcook
January 24, 2013
Excellent recipe! I served it with Rainbow Chard with Bacon and Polenta. Delicious combination!

veryslowcook's Review

JessicaLuu
January 12, 2013
I can't say the chicken came out "crispy", but the breading did have good flavor. I used boneless skinless thighs and added about 10 min in the oven to get them fully cooked.

KLStorck's Review

MarkSz
March 07, 2012
This was so good! The buttermilk really makes the chicken tender! My husband and I loved it!