INGREDIENTS
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4 (6-ounce) skinless, boneless chicken breast halves
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1 3/4 cups whole buttermilk
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1 large egg
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3/4 teaspoon onion powder, divided
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3/4 teaspoon ground red pepper, divided
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1/2 teaspoon kosher salt
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1 cup all-purpose flour
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2 teaspoons black pepper
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1 teaspoon celery salt
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2 tablespoons canola oil