Buttermilk Oven-Fried Chicken with Coleslaw |
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Prep Time: 0 Minutes Cook Time: 0 Minutes |
Ready In: 0 Minutes Servings: 4 |
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Cracker meal gives the coating more crunch; look for it on the baking aisle of your supermarket. If you can't find cracker meal, make your own by pulsing 10 saltine crackers in a food processor until they're finely ground. Or place them in a zip-top plastic bag and crush them with a rolling pin. Ingredients:
4 cups packaged cabbage-and-carrot coleslaw |
3 tablespoons fat-free mayonnaise |
1 1/2 teaspoons sugar |
1/2 teaspoon celery seeds |
1 1/2 teaspoons cider vinegar |
1/8 teaspoon salt |
1 cup low-fat buttermilk |
4 (8-ounce) bone-in chicken breast halves, skinned |
1/3 cup all-purpose flour |
1/3 cup cracker meal |
1/2 teaspoon salt |
1/2 teaspoon freshly ground black pepper |
2 tablespoons butter |
Directions:
1. To prepare coleslaw, combine first 6 ingredients; toss to coat. Cover and chill.
2. Preheat oven to 425°.
3. To prepare chicken, combine buttermilk and chicken in a shallow dish, turning to coat.
4. Combine flour and cracker meal in a shallow dish. Transfer chicken from buttermilk to a work surface. Sprinkle chicken evenly with 1/2 teaspoon salt and pepper. Working with one chicken breast half at a time, dredge chicken in flour mixture, shaking off excess; set aside. Repeat procedure with remaining chicken and flour mixture.
5. Melt butter in a large ovenproof nonstick skillet over medium-high heat. Add chicken to pan, meat side down; cook 4 minutes or until golden brown. Turn chicken over, and bake at 425° for 32 minutes or until a thermometer registers 165°.
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