Oven "Fried' Chicken

Everybody loves this chicken, it tastes fried but it is really baked.
Make additional cracker/flour mixture rather than not enough.
You can use bone-in chicken or make chicken tender size...

Serve w Beer and Cheddar Biscuits (see older blog) and some veggies and/or salad...


* Chicken:
* 1 cup low-fat buttermilk
* 4 (8-ounce) chicken breast halves, skinned
* 1/3 cup all-purpose flour
* 1/3 cup saltine crackers
* 1/2 teaspoon salt
* 1/2 teaspoon freshly ground black pepper
* 2 tablespoons butter

Preparation
Preheat oven to 425°.
To prepare chicken, combine buttermilk and chicken in a shallow dish, turning to coat. Place crackers in a zip lock bag and crush.
Combine flour and crushed crackers in a shallow dish. Transfer chicken from buttermilk to a work surface. Sprinkle chicken evenly with 1/2 teaspoon salt and pepper. Working with one chicken breast half at a time, dredge chicken in flour mixture, shaking off excess; set aside. Repeat procedure with remaining chicken and flour mixture.

5. 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 at 425° for 32 minutes or until a thermometer registers 165°.