January = diet?

Ummm, not in this house.  And I completely blame it on this blog.  100%.  No question.  Gotta get back on the horse.  

So, when Lisa from Lisa’s Cooking Adventures was looking for guest bloggers for the latest group of healthy chicken recipes from Cooking Light, I hopped on board.  I can always use more ideas on how to prepare chicken in light, delicious ways.  Since I knew I’d have leftover buttermilk from the German Chocolate Cake I made yesterday, I chose the recipe below.  

Frank LOVED the chicken.  I did too, although there were a few minor issues.  

One was totally my fault – the cast iron pan I was using was too small for the amount of chicken I made (they were 4 really large breasts).  So, I had to cook it in 2 batches, and transfer it to a baking pan for the oven portion of the cooking.  Not a huge deal, but it may have taken away from the taste a bit because it wasn’t in the oil the entire time.

Also, the crust came off pretty easily when I was transferring the chicken from the pan to the plates.  Not sure why, or if there’s anything that can be done to prevent it, but we all know the crust is the best part, so it was a bit of a bummer.

Thanks for a fun challenge, Lisa!  I’ll definitely make this dish again.


Crispy Buttermilk Chicken
from Cooking Light

4 (6-ounce) skinless, boneless chicken breast halves
1 3/4 cups whole buttermilk (I used lowfat)
1 large egg
3/4 teaspoon onion powder, divided  (I used garlic powder)
3/4 teaspoon ground red pepper, divided
1/2 teaspoon kosher salt
1 cup all-purpose flour
2 teaspoons black pepper
1 teaspoon celery salt
2 tablespoons canola oil

Place chicken in a zip-top plastic bag. Combine buttermilk, egg, 1/4 teaspoon onion powder, and 1/4 teaspoon red pepper; add to bag. Seal. Marinate in refrigerator 4 hours.