Buttermilk Oven-Fried Chicken

YIELD 4 servings

ACTIVE TIME 30 min

TOTAL TIME 3 hours 30 min

INGREDIENTS

• 4 whole bone-in, skinless chicken breasts (about 10 oz each)

  • 1 1/2 cups buttermilk

  • 22 saltines

  • 1/2 teaspoon chopped fresh parsley

  • 1 tablespoon Cajun seasoning

  • 1/2 teaspoon paprika

  • 1/2 teaspoon garlic powder

  • 1/4 teaspoon salt

INSTRUCTIONS

1. Place chicken in a shallow baking pan and pour buttermilk on top; turn once or twice to coat.

2. Cover pan with plastic wrap and refrigerate 2 hours, turning chicken once or twice.

3. Heat oven to 400°.

4. Crush saltines into crumbs.

5. Combine crumbs with remaining ingredients in a bowl.

6. Remove chicken from buttermilk and let excess drip off.

7. Coat chicken in seasoned crumbs; place on a rack set in a wide, shallow baking pan.

8. Bake until crispy and internal temperature reaches 165°, 50 to 60 minutes.

NUTRITION

264 calories per serving 4 g fat (1 g saturated) 17 g carbs 1 g fiber 37 g protein