Crispy Buttermilk Chicken

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!

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