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Crispy Buttermilk Chicken

Photo: John Autry
Total time 4 hrs, 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.

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

Nutrition Information

  • calories 425
  • fat 12.5 g
  • satfat 2.7 g
  • monofat 5.5 g
  • polyfat 2.7 g
  • protein 46.3 g
  • carbohydrate 28.4 g
  • fiber 1.2 g
  • cholesterol 152 mg
  • iron 3 mg
  • sodium 629 mg
  • calcium 36 mg

How to Make It

  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.