Photo: John Autry
Total Time
4 Hours 20 Mins
Yield
4 servings

Marinating chicken breasts for four hours in a classic combination of buttermilk, egg, onion powder, and a hint of red pepper yields tender, flavorful results. Sauté the chicken just before baking to give it a perfectly crispy crust. This classic breaded chicken recipe creates a very versatile chicken dish. Feel free to eat straight from the pan—a simple dipping sauce is all you need—or use it as the base of something a bit more interesting, like our Chicken BLT Salad. Ground red pepper provides a hit of spice to the chicken, but if you want something a bit different, smoked paprika would be a good substitute. We really like ground chipotle peppers, too.

How to Make It

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°.

Step 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.

Step 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.

You May Like