Buttermilk Oven-Fried Chicken and Coleslaw
| Submitted By: Michael Virdone |
| Recipe Difficulty: Easy |
| Recipe Health: 6/10 |
Recipe Ingredients:
- 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
-
|
Recpie Directions:
- 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°.
|
| Prep Time: 20 minutes |
| Cook Time: 35 minutes |
| Servings: 4 chicken breast halves |
Notes:
Calories: 342
Fat: 8.8g
Protein: 45.1g
Carbohydrate: 18.5g
Fiber: 2.6g
Cholesterol: 123mg
Iron: 2.3mg
Sodium: 672mg
|
Source:
Cooking Light |
| |
|
|
|
