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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
 
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