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updated: 4/12/2011 1:28 PM

Buttermilk Oven-Fried Chicken with Coleslaw

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4 cups prepared cabbage slaw mix

3 tablespoons fat-free mayonnaise

1 teaspoons sugar

teaspoon celery seeds

1 teaspoons cider vinegar

teaspoon salt


1 cup low-fat buttermilk

4 bone-in chicken breast halves (8 ounce each), skinned

cup (1.5 ounces) all-purpose flour

cup finely crunched crackers (cracker meal)

teaspoon salt

teaspoon freshly ground black pepper

2 tablespoons butter

For the coleslaw: In a large bowl combine slaw mix, mayonnaise, sugar, celery seed, vinegar and salt. Cover and chill until ready to serve.

Heat oven to 425 degrees.

For the chicken: Combine buttermilk and chicken in a shallow dish, turning to coat. Combine flour and cracker meal in a shallow dish. Transfer chicken from buttermilk to a work surface. Sprinkle chicken with teaspoon salt and pepper. Working with one chicken breast at a time, dredge chicken in flour mixture, shaking off excess; set aside. Repeat procedure with remaining chicken and flour mixture.

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 for 32 minutes or until a thermometer registers 165 degrees.

Serves four (one chicken breast half and cup slaw).

@Recipe nutrition:Nutrition values per serving: 342 calories (23.2 percent from fat), 8.8 g fat (4.5 g saturated), 18.5 g carbohydrate, 2.6 g fiber, 45.1 g protein, 123 mg cholesterol, 672 mg sodium.