6 Chicken Recipes For Appetizing Lunch Options

Buttermilk Chicken (5 of 6)

Buttermilk Chicken(5 of 6)

Ingredients

• Halved chicken breasts (skinless and boneless), 4
• Egg, 1
• Buttermilk, 1 ¾ cup
• Flour, 1 cup
• Onion powder, ¾ tsp
• Red pepper, ¾ tsp
• Black pepper, 2 tsp
• Salt, to taste
• Canola oil, 2 tbsp

Preparation

1. In a Ziploc bag, add chicken, egg, ¼ tsp onion powder, ¼ tsp red pepper, and buttermilk. Shake and put in fridge for 4 hours.
2. Preheat oven to 425 degrees F.
3. Take chicken out from the fridge and Ziploc bag and place in a pan. Add salt, remaining onion powder, red pepper, black pepper, flour to it. Mix it well and then fry in oil for 4 minutes over medium heat.
4. Then put the skillet in the oven and bake for 1`0 minutes. When done, serve.
5. You can make this chicken in advance and store in fridge for later use. Reheat when eating.