The Pioneer Woman Tasty Kitchen
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Crispy Buttermilk Chicken

3.50 Mitt(s) 2 Rating(s)2 votes, average: 3.50 out of 52 votes, average: 3.50 out of 52 votes, average: 3.50 out of 52 votes, average: 3.50 out of 52 votes, average: 3.50 out of 5

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Level: Easy

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Description

From this month’s issue of Cooking Light–easy and delicious, and best of all, healthy!

Ingredients

  • 4 pieces Boneless, Skinless Chicken Breasts
  • 1-¾ cup Buttermilk
  • 1 whole Large Egg
  • ¾ teaspoons Garlic Powder, Divided
  • 2 teaspoons Cayenne Pepper, Divided
  • ½ teaspoons Salt
  • 1 cup All-purpose Flour
  • 2 teaspoons Black Pepper
  • 1 teaspoon Celery Salt
  • 2 Tablespoons Canola Oil

Preparation

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.

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!

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Lark (SparkyLarky) on 2.1.2011

I cant wait to to eat this….sounds finger licking good!

2 Reviews

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shilohbarkley on 6.5.2011

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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Marcy on 2.1.2011

Very good! Cant wait to make them again Thanks!

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