Buttermilk Oven-Fried Chicken with Coleslaw (Cooking Light)

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TamTastic
TamTastic Posts: 19,224 Member
in Recipes
I know that "Japanese Panko Breadcrumbs" add a nice texture as well if you want to go that route instead!

Buttermilk Oven-Fried Chicken with Coleslaw


Cracker meal gives the coating more crunch; look for it on the baking aisle of your supermarket. If you can't find cracker meal, make your own by pulsing 10 saltine crackers in a food processor until they're finely ground. Or place them in a zip-top plastic bag and crush them with a rolling pin.


Coleslaw:
4 cups packaged cabbage-and-carrot coleslaw
3 tablespoons fat-free mayonnaise
1 1/2 teaspoons sugar
1/2 teaspoon celery seeds
1 1/2 teaspoons cider vinegar
1/8 teaspoon salt

Chicken:
1 cup low-fat buttermilk
4 (8-ounce) bone-in chicken breast halves, skinned
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

1. To prepare coleslaw, combine first 6 ingredients; toss to coat. Cover and chill.

2. Preheat oven to 425°.

3. To prepare chicken, combine buttermilk and chicken in a shallow dish, turning to coat.

4. 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.

5. 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°.


Yield: 4 servings (serving size: 1 chicken breast half and 3/4 cup slaw)

CALORIES 342 (0.0% from fat); FAT 8.8g (sat 4.5g,mono 2.2g,poly 0.8g); IRON 2.3mg; CHOLESTEROL 123mg; CALCIUM 95mg; CARBOHYDRATE 18.5g; SODIUM 672mg; PROTEIN 45.1g; FIBER 2.6g

Cooking Light, JANUARY 2009
oven-fried-chicken-ck-1867546-l.jpg

Replies

  • keiko
    keiko Posts: 2,919 Member
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    I use to have a recipe similar to this. The buttermilk makes the chicken so tender and yummy! Thanks for the reminder of it. I'm looking forward to trying it again with the coleslaw.
  • arewethereyet
    arewethereyet Posts: 18,702 Member
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    guess who's coming to dinner tomorrow night:drinker:

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