Categories: Main Dish

Ingredients

• 4 skinless, boneless chicken breast halves
• 1 3/4 cups whole buttermilk
• 1 large egg
• 3/4 teaspoon onion powder
• 3/4 teaspoon ground red pepper
• 1/2 teaspoon kosher salt
• 1 cup all purpose flour
• 2 teaspoons black pepper
• 1 teaspoon celery salt
• 2 tablespoons canola oil

Directions

1. Place chicken in a zip top plastic bag. Combine buttermilk, egg, 1/4 teaspoon onion powder and 1/4 teaspoon red pepper; add to bag. Seal. Marinate in refrigerator 4 hours.

2. Preheat oven to 425

3. Remove chicken from bag; discard marinade. Sprinkle kosher salt over chicken. Combine 1/2 teaspoon onion powder, 1/2 teaspoon red pepper, flour, black pepper and celery salt in a shallow dish. Dredge chicken in flour. Place checken on a wire wrack.

4. Heat a large ovenproof skillet over medium high heat. Add oil. Add chicken; saute 4 minutes. Turn chicken over. Bake chicken at 425 for 10 minutes.

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