If you have time, let chicken marinate in buttermilk before roasting. This makes it even more tender and adds tang, too! Place chicken and buttermilk mixture in a large plastic bag. Push chicken down into marinade, then squeeze out as much air as possible from bag. Seal tightly with an elastic band as close to chicken as possible. Place in a large bowl. Refrigerate 4 hours or overnight. Then proceed with recipe as written.
ready in about 45 minutes;
serves 6
You might need to buy:
- low-fat buttermilk
- egg white
- boneless skinless chicken breasts
- all-purpose flour
- salt
- garlic powder
- dried oregano leaves
- chili powder
- baking powder
- -2 tablespoon olive oil
ready in about an hour and 20 minutes;
serves 4
You might need to buy:
- olive oil
- salt
- celery salt
- poultry seasoning
- rosemary
- Salt and pepper
ready in about an hour;
serves 14
You might need to buy:
- fresh ground black pepper
- garlic powder
- dried oregano
- salt
- apricot preserves
- cooking spray