Crispy Buttermilk Chicken
Tender, moist chicken breasts lightly breaded and baked to crisp perfection - perfect for family or company!
- 6 boneless skinless chicken breasts (6 breast = about 2 lb)
- 3/4 cup lowfat buttermilk
- 1/2 cup Egg Beaters® 100% Liquid Egg Whites
- 1 cup Ultragrain® All Purpose Flour
- 1/3 cup yellow cornmeal
- 1/2 teaspoon salt
- 1/2 teaspoon ground black pepper
- 1/2 teaspoon ground red pepper
- 1/2 teaspoon paprika
- 4 tablespoons Pure Wesson® Canola Oil
- PAM® Original No-Stick Cooking Spray
- Preheat oven to 400°F. Pound chicken with meat mallet to even thickness.
- Whisk together buttermilk and Egg Beaters in shallow dish. Combine flour, cornmeal, salt, black pepper, red pepper and paprika in separate shallow dish; mix well.
- Dip chicken in buttermilk mixture, then dredge in flour mixture. Cook chicken in two batches. For each batch, heat 2 tablespoons oil in large nonstick skillet over medium-high heat. Add 3 chicken breasts to skillet, cook 4 minutes on each side, or until browned.
- Place chicken on baking sheet sprayed with cooking spray. Bake 8 to 10 minutes, or until no longer pink in center (165°F). Great served hot or cold.
|Amount per Serving|
|% Daily Value*|
|Total fat||14 g||22%|
|Saturated fat||2 g||10%|
|Dietary fiber||2 g||7%|
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