From this month’s issue of Cooking Light–easy and delicious, and best of all, healthy!
Place chicken in a zip-top plastic bag. Combine buttermilk, egg, 1/4 teaspoon garlic powder, and 1/4 teaspoon red pepper; add to the bag. Seal. Marinate in the refrigerator for 4 hours.
Preheat oven to 425°F. Remove chicken from bag; discard marinade. Sprinkle kosher salt over chicken. Combine remaining 1/2 teaspoon garlic powder, remaining 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.
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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Only one side was left crispy, so I gave three mits. While it was cooking in the oven, the side touching the pan got soggy. The chicken was very flavorful though!!!
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Serves: 4 Level: Easy
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2 Comments
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saraehp on 2.4.2011
This sounds great, but I have one question – it’s only cooked 14 minutes total? I’m a big chicken when it comes to raw chicken, so I just want to make sure! (My chicken is usually over cooked.)
Thanks!
Lark (SparkyLarky) on 2.1.2011
I cant wait to to eat this….sounds finger licking good!