Buttermilk Oven-Fried Chicken with Coleslaw

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Buttermilk Oven-Fried Chicken with Coleslaw

Post  justmecookin on Wed May 20, 2009 4:33 pm

Buttermilk Oven-Fried Chicken with Coleslaw

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

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

To prepare coleslaw, combine first 6 ingredients; toss to coat. Cover and chill. Preheat oven to 425. To prepare chicken, combine buttermilk and chicken in a shallow dish, turning to coat.

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.

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. Makes 4 servings


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