Ingredients

The following ingredients have 4 Servings
  • 1 cup low-fat buttermilk
  • 1 teaspoon tabasco sauce
  • 4 bone-in chicken breast halves (skinned)
  • 1/2 cup all-purpose flour
  • 1/3 cup ground saltines ((I have tried unsalted ones, trust me, use regular))
  • 3/4 teaspoon kosher salt
  • 1/2 teaspoon freshly ground black pepper
  • 4 tablespoons butter
  • Canola Oil Spray

Instruction

  • Add the buttermilk and tabasco sauce in a bowl or ziploc bag with the chicken and marinate for at least 4 hours (I marinate overnight but even if you toss it together before heading out to work it will be PERFECT when you get home at night).
  • Preheat oven to 425º F.
  • Combine flour and saltine crumbs in a shallow dish.
  • Take chicken out of buttermilk mixture and sprinkle with salt and pepper (mostly on the top side since there isn't much in the way of meat on the bone-y side.
  • Dredge chicken in flour mixture, shaking off excess; set aside.
  • Really press the top of the chicken into the mixture to get a nice crust on top.
  • Melt butter in a large cast iron or nonstick skillet over medium-high heat.
  • Add chicken to pan, meat side down and cook 4-5 minutes or until golden brown.
  • Spray the bone-y side quickly with canola oil spray so that it can crisp up in the oven too once we turn it over.
  • Turn chicken over, and bake at 425° for 30-35 minutes or until cooked through.
  • You don't cook the bone-y side of the chicken on your stovetop, so don't worry about the butter all being gone by the time the top is cooked.