Crispy Buttermilk Chicken

Lynette !

By
@breezermom

Chicken is quickly shallow pan-fried, and then baked. Delicious! Prep time does not include the 4 hour marinating time!


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Comments:

Serves:

4

Prep:

5 Min

Cook:

25 Min

Method:

Bake

Ingredients

4
chicken breast halves, skinless and boneless, 6 oz each
1 3/4 c
buttermilk, whole
1 large
egg
3/4 tsp
onion powder, divided
3/4 tsp
ground red pepper, divided
1/2 tsp
kosher salt
1 c
all-purpose flour
2 tsp
black pepper
1 tsp
celery salt
2 Tbsp
canola oil

Directions Step-By-Step

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 degrees. 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.
3
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.

About this Recipe

Course/Dish: Chicken
Main Ingredient: Chicken
Regional Style: Southern