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.
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
How to Make It
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.
Preheat oven to 425°.
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.
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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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.
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.
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.