Marinating chicken breasts for four hours yields tender, flavorful results. Sautéing the chicken seals the juices and develops a nice crispy crust just before transferring to the oven. Recipe serves 4.
What you’ll need:
- 4 (6-ounce) boneless, skinless chicken breast halves
- 1 3/4 cup whole buttermilk
- 1 large egg
- 3/4 teaspoon onion powder
- 3/4 teaspoon ground red pepper
- 1/2 teaspoon salt
- 1 cup all-purpose flour
- 2 teaspoons black pepper
- 1 teaspoon celery salt
- 2 tablespoons canola oil
What you’ll do:
- Place chicken in a zip-top plastic bag.
- Combine the buttermilk, egg, 1/4 teaspoon onion powder and 1/4 teaspoon ground red pepper.
- Add the buttermilk mixture to the bag with the chicken.
- Seal and marinate for 4 hours in the refrigerator.
- Preheat oven to 425 degrees.
- Remove the chicken from the bag and discard the marinade.
- Sprinkle salt over chicken.
- Combine 1/2 teaspoon onion powder, 1/4 teaspoon ground red pepper, flour, black pepper and celery salt in a shallow dish.
- Dredge the chicken in the mixture and then place on a wire rack.
- Heat a large oven-safe skillet over medium-high heat.
- Add the oil.
- Add the chicken and saute for 4 minutes.
- Turn the chicken over and place the entire skillet in the oven.
- Bake for 10 minutes.
Recipe and image from Cooking Light.
So what are you waiting for…Get dinner on the table!