Sunday, June 17, 2012

Buttermilk Oven-Fried Chicken with Coleslaw

Buttermilk Oven-Fried Chicken with Coleslaw

Buttermilk Oven-Fried Chicken with Coleslaw

Soaking the chicken in buttermilk before dredging adds a bit of a tangy flavor, and using cracker meal in the coating mixture adds extra crunch. The easy, creamy coleslaw makes a perfect accompaniment for the crispy chicken.
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:
  • cup low-fat buttermilk
  • (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. 1. To prepare coleslaw, combine first 6 ingredients; toss to coat. Cover and chill.
  2. 2. Preheat oven to 425°.
  3. 3. To prepare chicken, combine buttermilk and chicken in a shallow dish, turning to coat.
  4. 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. 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°.


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