Buttermilk Chicken

My brother-in-law, Russell, left 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.


Buttermilk Chicken

Serves 4

4 (6 oz) skinless, boneless chicken breast halves
1 3/4 cups whole buttermilk
1 large egg
3/4 tsp onion powder, divided
3/4 tsp ground red pepper, divided
1/2 tsp kosher salt
1 cup all-purpose flour
2 tsp black pepper
1 tsp celery salt
2 Tbs canola oil

Place 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.

Preheat oven to 425°.

Remove 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.

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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