Buttermilk Cracker Oven Fried Chicken
- Minutes to Prepare:
- Minutes to Cook:
- Number of Servings: 6
Ingredients
# Chicken:# 1 cup low-fat buttermilk# 3 Chicken Breast, no skin, bone removed# 1/3 cup all-purpose flour# 1/3 cup cracker meal# 1/2 teaspoon salt# 1/2 teaspoon freshly ground black pepper# 2 tablespoons butter
Makes 6 pieces.
Preheat oven to 425°.
To prepare chicken, cut breasts in half for 6 toal pieces, combine buttermilk and chicken in a shallow dish, turning to coat.
Combine flour and cracker meal in a shallow dish. Transfer chicken from buttermilk to a work surface. Sprinkle chicken evenly with 1/2 teaspoon salt and pepper. Working with one chicken breast half at a time, dredge chicken in flour mixture, shaking off excess; set aside. Repeat procedure with remaining chicken and flour mixture.
Melt butter in a large ovenproof nonstick skillet over medium-high heat. Add chicken to pan, meat side down; cook 4 minutes or until golden brown. Turn chicken over, and bake at 425° for 32 minutes or until a thermometer registers 165°.
Number of Servings: 6
Recipe submitted by SparkPeople user MMBRUNT.
Preheat oven to 425°.
To prepare chicken, cut breasts in half for 6 toal pieces, combine buttermilk and chicken in a shallow dish, turning to coat.
Combine flour and cracker meal in a shallow dish. Transfer chicken from buttermilk to a work surface. Sprinkle chicken evenly with 1/2 teaspoon salt and pepper. Working with one chicken breast half at a time, dredge chicken in flour mixture, shaking off excess; set aside. Repeat procedure with remaining chicken and flour mixture.
Melt butter in a large ovenproof nonstick skillet over medium-high heat. Add chicken to pan, meat side down; cook 4 minutes or until golden brown. Turn chicken over, and bake at 425° for 32 minutes or until a thermometer registers 165°.
Number of Servings: 6
Recipe submitted by SparkPeople user MMBRUNT.
Nutritional Info Amount Per Serving
- Calories: 244.7
- Total Fat: 8.5 g
- Cholesterol: 85.3 mg
- Sodium: 1,357.8 mg
- Total Carbs: 11.0 g
- Dietary Fiber: 1.0 g
- Protein: 29.9 g
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