Crispy Buttermilk Chicken
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Ingredients
4 skinless and boneless chicken breast halves (6 oz each)
1 ¾ cups whole buttermilk
1 large egg
¾ teaspoon onion powder, divided
¾ teaspoon ground red pepper, divided
½ teaspoon kosher salt
1 cup all-purpose flour
2 teaspoons black pepper
1 teaspoon celery salt
2 tablespoons canola oil
To make
Dipping in this buttermilk mixture makes the chicken moist and tender. When roasting the chicken, juices are released and a pleasant crisp crust is formed just before being sent to the oven.
Put the chicken in a zippered plastic bag. Combine the buttermilk, egg, 1/4 teaspoon onion powder, and 1/4 teaspoon red pepper; add to the bag. Seal it. Marinate in the refrigerator for 4 hours.Preheat the oven to 425 degrees.Remove the chicken from the bag; drain the marinade. Sprinkle the chicken with kosher salt. Combine 1/2 teaspoon onion powder, 1/2 teaspoon red pepper, flour, black pepper, and celery salt in a shallow bowl. Roll the chicken in flour. Place the chicken on a wire rack.Preheat a large nonstick skillet over medium-high heat. Add the butter. Add chicken; simmer 4 minutes. Turn the chicken upside down. Bake the chicken at 425 ° C for 10 minutes.
Put the chicken in a zippered plastic bag. Combine the buttermilk, egg, 1/4 teaspoon onion powder, and 1/4 teaspoon red pepper; add to the bag. Seal it. Marinate in the refrigerator for 4 hours.Preheat the oven to 425 degrees.Remove the chicken from the bag; drain the marinade. Sprinkle the chicken with kosher salt. Combine 1/2 teaspoon onion powder, 1/2 teaspoon red pepper, flour, black pepper, and celery salt in a shallow bowl. Roll the chicken in flour. Place the chicken on a wire rack.Preheat a large nonstick skillet over medium-high heat. Add the butter. Add chicken; simmer 4 minutes. Turn the chicken upside down. Bake the chicken at 425 ° C for 10 minutes.
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Author:Admin
Published: 11/20/2023 8:48 PM
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