Buttermilk Chicken

By Leslie Blythe Chicken Baking, Marinating, Sautéing

April 24, 2015

This is the most moist, tender chicken I have ever made. Buttermilk Chicken is a must to add to your repertoire. I have a half a carton of buttermilk in the refrigerator, so when life gives you buttermilk make this chicken! This is the most moist, tender chicken I have ever made. I did marinate it for a full 24 hours, due to the fact that I was too tired to cook the night before! I also cut the breasts in half before marinating.

Prep: 4 hrs
Cook: 15 mins
Yields: 4 Servings

Ingredients

4 (6 oz) 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 tsp kosher salt

1 cup all-purpose flour

2 teaspoons black pepper

1 teaspoon celery salt

2 Tablespoons canola oil

Directions

1Place 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 or overnight.

2Preheat oven to 425°.

3Remove 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.

4Heat 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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