Name: Crispy Buttermilk Chicken
Yield: 4 servings
Ingredients: 4 pieces Boneless, Skinless Chicken Breasts; 1- 3/4 cup Buttermilk; 1 whole Large Egg; 3/4 teaspoons Garlic Powder, Divided; 2 teaspoons Cayenne Pepper, Divided; 1/2 teaspoons Salt; 1 cup All-purpose Flour; 2 teaspoons Black Pepper; 1 teaspoon Celery Salt; 2 Tablespoons Canola Oil

Servings: 4 persons

4 pieces Boneless, Skinless Chicken Breasts
1- 3/4 cup Buttermilk
1 whole Large Egg
3/4 teaspoons Garlic Powder, Divided
2 teaspoons Cayenne Pepper, Divided
1/2 teaspoons Salt
1 cup All-purpose Flour
2 teaspoons Black Pepper
1 teaspoon Celery Salt
2 Tablespoons Canola Oil

1
Place chicken in a zip-top plastic bag.
2
Combine buttermilk, egg, 1/4 teaspoon garlic powder, and 1/4 teaspoon red pepper; add to the bag.
3
Seal.
4
Marinate in the refrigerator for 4 hours.
5
Preheat oven to 425 degrees F. Remove chicken from bag; discard marinade.
6
Sprinkle kosher salt over chicken.
7
Combine remaining 1/2 teaspoon garlic powder, remaining 1/2 teaspoon red pepper, flour, black pepper, and celery salt in a shallow dish.
8
Dredge chicken in flour.
9
Place chicken on a wire rack.
10
Heat a large ovenproof skillet over medium-high heat.
11
Add oil.
12
Add chicken; saute 4 minutes.
13
Turn chicken over.
14
Bake chicken at 425 degrees for 10 minutes.

No nutritional information available.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

Crispy Buttermilk Chicken

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