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buttermilk hot pepper sauce chicken bread crumbs all-purpose onion powder cornstarch white sugar garlic salt salt pepper paprika cayenne pepper olive oil
Viewed: 39 - Published at: 7 years agoIngredients
- 1 cup buttermilk
- 1/4 cup hot pepper sauce
- 4 boneless, skinless chicken breast halves
- 1 cup dry bread crumbs
- 1/2 cup all-purpose flour
- 2 teaspoons onion powder
- 1 teaspoon cornstarch
- 1 teaspoon white sugar
- 1 teaspoon garlic salt
- 1 teaspoon salt
- 1 teaspoon pepper
- 1 teaspoon paprika
- 1/2 teaspoon cayenne pepper
- 2 tablespoons olive oil
Method
- In a medium bowl, mix the buttermilk and hot pepper sauce. Place chicken in the mixture to coat. Cover, and marinate in the refrigerator 8 hours or overnight.
- Preheat oven to 350 degrees F (175 degrees C).
- In a separate medium bowl, mix dry bread crumbs, flour, onion powder, cornstarch, white sugar, garlic salt, salt, pepper, paprika, and cayenne pepper. Thoroughly coat the chicken in the bread crumb mixture.
- Heat the olive oil in a medium skillet over medium heat, and cook chicken 5 to 7 minutes on each side, until lightly browned.
- Transfer chicken to a medium baking dish, and bake in the preheated oven 30 minutes, until no longer pink and juices run clear.
