crispy buttermilk chicken

Name: Crispy Buttermilk Chicken
Prep time: 5 min
Cook time: 25 min
Yield: 4
Cuisine: Southern
Ingredients: 4 - chicken breast halves, skinless and boneless, 6 oz each; 1 3/4 cup(s) buttermilk, whole; 1 large egg; 3/4 teaspoon(s) onion powder, divided; 3/4 teaspoon(s) ground red pepper, divided; 1/2 teaspoon(s) kosher salt; 1 cup(s) all-purpose flour; 2 teaspoon(s) black pepper; 1 teaspoon(s) celery salt; 2 tablespoon(s) canola oil

(2 RATINGS)

34 Pinches 1 Photo

Lynette C

Gulf Breeze, FL

Updated on Dec 20, 2014

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

Rate

prep time 5 Min

cook time 25 Min

method Bake

yield 4 serving(s)

Ingredients

4 - chicken breast halves, skinless and boneless, 6 oz each
1 3/4 cups buttermilk, whole
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

How To Make crispy buttermilk chicken

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.

Step 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.
Step 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.
Last Step: Don't forget to share! Post a picture of your finished recipe here and on your favorite social network. Don't forget to tag Just A Pinch and include #justapinchrecipes!

Discover More

Comment & Reviews

Just A Pinch Sweepstakes