Buttermilk "Fried" Chicken

This was a family favorite my mom made when I was growing up! Marinating the chicken in buttermilk makes it so tender and juicy! Winner winner chicken dinner!

Buttermilk "Fried" Chicken

4 chicken breasts (boneless, skinless)
1 cup low-fat buttermilk
1 cup flour
1 tsp salt
1 tsp paprika
1/2 tsp pepper
2 Tbsp oil, canola preferred

Trim chicken as needed. Pound to even thickness. Can cut into smaller tenders. Put chicken in large ziploc bag and add buttermilk. Refrigerate at least 1 hour, or up to 8 hours, mixing the bag occasionally.
Preheat oven to 400ยบ. Lightly coat a 9x13 baking pan with cooking spray. Combine flour and spices in a paper or heavy plastic bag. Shake chicken 1 piece at a time, to coat with flour.
Heat oil in large nonstick skillet over medium-high heat until hot but not smoking. Brown chicken until golden brown, about 2–4 minutes per side. Put on baking pan and bake uncovered until chicken is crispy and juices run clear—turning chicken halfway through—about 10 minutes each side.

*I've tried using less oil to "fry" the chicken before baking and you know what? It doesn't really work. The flour just burns or ends up sliding off the chicken. You need the oil, so err on the generous side if you're eyeballing it like I always do. :)


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