How To Make Buttermilk Light Fried Chicken
Try your hand on this lightly fried chicken recipe for lunch today! It’s marinated in a rich and spicy buttermilk for a more flavorful dish.
Serves:
Ingredients
- 1cuplow-fat buttermilk
- 1tsptabasco sauce
- 4chicken breast,halves, skinned, bone-in
- ½cupall-purpose flour
- ⅓cupsaltines,ground
- ¾tspkosher salt
- ½tspblack pepper,freshly ground
- 4tbspbutter
- canola oil spray
Instructions
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Add the buttermilk and tabasco sauce in a bowl or Ziploc bag with the chicken.
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Marinate for at least 4 hours or overnight.
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Preheat the oven to 425 degrees F.
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Combine the flour and saltine crumbs in a shallow dish.
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Take the chicken out of buttermilk mixture, then sprinkle it with salt and pepper.
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Dredge the chicken in the flour mixture, shaking off excess. Set aside.
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Press the top of the chicken into the mixture for a good crust.
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Melt the butter in a large cast iron or nonstick skillet over medium-high heat.
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Add the chicken to the pan, meat side down, then cook for 4 to 5 minutes or until golden brown.
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Spray the bone-side of the chicken quickly with canola oil spray.
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Turn the chicken over, then bake it in the oven for 30 to 35 minutes or until cooked through.
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Serve warm, and enjoy!
Nutrition
- Calories: 531.81kcal
- Fat: 32.34g
- Saturated Fat: 12.62g
- Trans Fat: 0.67g
- Monounsaturated Fat: 12.21g
- Polyunsaturated Fat: 5.16g
- Carbohydrates: 17.88g
- Fiber: 0.63g
- Sugar: 3.04g
- Protein: 40.45g
- Cholesterol: 144.34mg
- Sodium: 623.43mg
- Calcium: 98.62mg
- Potassium: 507.51mg
- Iron: 2.31mg
- Vitamin A: 148.56µg
- Vitamin C: 0.67mg
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