I cannot believe I forgot to take pictures of this when I made this yesterday! I’ll have to remember to take pictures the next time I make this. I had leftover buttermilk when I made banana bread over the weekend. I hate the thought of wasting food and I had wanted to find ways to use up the rest of the buttermilk. I came across this recipe and modified it to what I had on hand. It was a smashing delicious success! Marinating the chicken in this buttermilk mixture makes the chicken moist and tender. Sautéing the chicken seals the juices and develops a nice crispy crust just before transferring to the oven. It’s a must try!
- 4 to 6 thick skinless, boneless chicken breasts
- 1 3/4 cups buttermilk
- 1 large egg
- 1 tsp garlic salt
- 1/2 tsp celery seed
- a dash of black pepper
- 2 tablespoons olive oil
- 1 1/2 cups flour
- Place chicken breasts inside a large zip loc bag. Combine buttermilk, egg, and garlic salt. Add combination to the bag. Seal and let chicken sit in the marinate for at least 4 hours in the refrigerator.
- Preheat oven to 425 degrees.
- Remove chicken from bag and discard the juices. Mix flour, black pepper, celery seed (and add more garlic salt if desired – it’s what I did). Dredge chicken breasts in flour mixture.
- Heat frying pan over medium-high heat. Add olive oil. Cook chicken breasts with flour coating on them 4 mins per side (don’t worry if it’s not fully cooked!).
- Lay partially fried chicken breasts on greased foil-lined baking pan and bake for 10 minutes.