Crispy Buttermilk Chicken |
|
 |
Prep Time: 0 Minutes Cook Time: 0 Minutes |
Ready In: 0 Minutes Servings: 4 |
|
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. Ingredients:
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 |
Directions:
1. 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.
2. Preheat oven to 425°.
3. 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.
4. 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.
|
|