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Ingredients
- 4 6oz boneless, skinless 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 tbsp canola oil
Details
Servings 4
Preparation
Step 1
1. Place chicken in a zip top bag. Combine buttermilk, egg, 1/4 tsp onion powder and 1/4 tsp red pepper; add to bag. Seal. Marinate in refrigerator 4 hours
2. Preheat oven to 425 degrees
3. Remove chicken from bag; discard marinade. Sprinkle kosher salt over chhicken. Combine 1/2 tsp onion powder , 1/2 tsp 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, saute 4 minutes. Turn chicken over. Bake chicken at 425 degrees for 10 minutes
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