Crispy Buttermilk Chicken

Ingredients

• Chicken breast

  Broilers or fryers, meat only, raw

  4 full breast (both fillets) or 944g

• Buttermilk

  Milk, fluid, cultured, reduced fat

  1 ¾ cup or 429g

• Egg

  Whole, fresh eggs

  1 large or 50g

• Onion powder

  Spices

  ¾ tsp or 2g

• Salt

  Table

  ½ tsp or 3g

• Cayenne pepper

  Spices, red or cayenne

  ¾ tsp or 1g

• Wheat flour

  White, all-purpose, unenriched

  1 cup or 125g

• Pepper

  Spices, black

  2 tsp or 4g

• Canola oil

  2 tbsp or 28g

Directions

1. 1. 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. 2. Preheat oven to 425°. 3. 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. Place chicken on a wire rack. 4. 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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