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I got this recipe from the Cooking Light Magazine and it is the best chicken recipe ever plus so easy.
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 chicken, combine buttermilk and chicken in a shallow dish, turning to coat.
2. 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.
3. 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°.
The recipe calls form bone in chicken breast halves but I always use boneless skinless chicken thighs and think they are great. I like chicken thighs better than chicken breasts though.
I make this recipe almost weekly and my husband loves it. Enjoy!!
Oops I thought I was putting this under recipes but guess I messed up. I have added it to the recipes thread!!
Thank you *Kiliki* for my beautiful siggy