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    Crispy Buttermilk Chicken View Edit

    Servings: Not specified

    Directions

    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.

    Ingredients
    • 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 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

    Parsed from recipe text (no separate ingredient records).
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