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.

Julianna Grimes
This Story Originally Appeared On cookinglight.com

Gallery

John Autry; Styling: Cindy Barr

Recipe Summary

total:
4 hrs 20 mins
Yield:
4 servings
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Ingredients

Ingredient Checklist

Directions

Instructions Checklist
  • 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.

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  • 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.

Nutrition Facts

425 calories; fat 12.5g; saturated fat 2.7g; mono fat 5.5g; poly fat 2.7g; protein 46.3g; carbohydrates 28.4g; fiber 1.2g; cholesterol 152mg; iron 3mg; sodium 629mg; calcium 36mg.