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crispy buttermilk chicken

(2 ratings)
breezermom avatar
Recipe by
Lynette !
@breezermom
Gulf Breeze, FL

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

(2 ratings)
yield 4 serving(s)
prep time 5 Min
cook time 25 Min
method Bake

Ingredients For crispy buttermilk chicken

  • 4
    chicken breast halves, skinless and boneless, 6 oz each
  • 1 3/4 c
    buttermilk, whole
  • 1 lg
    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

How To Make crispy buttermilk chicken

  • 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.
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