Saturday, May 4, 2013

Buttermilk Oven-Fried Chicken with Coleslaw

Makes 4 servings (serving size :1 chicken breast halve- 3/4 cup 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
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
 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°.
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.

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