Ingredients
1cuplow-fat buttermilk
1tsptabasco sauce
4chicken breast,halves, skinned, bone-in
½cupall-purpose flour
⅓cupsaltines,ground
¾tspkosher salt
½tspblack pepper,freshly ground
4tbspbutter
canola oil spray
Preparation
Add the buttermilk and tabasco sauce in a bowl or Ziploc bag with the chicken.
Marinate for at least 4 hours or overnight.
Preheat the oven to 425 degrees F.
Combine the flour and saltine crumbs in a shallow dish.
Take the chicken out of buttermilk mixture, then sprinkle it with salt and pepper.
Dredge the chicken in the flour mixture, shaking off excess. Set aside.
Press the top of the chicken into the mixture for a good crust.
Melt the butter in a large cast iron or nonstick skillet over medium-high heat.
Add the chicken to the pan, meat side down, then cook for 4 to 5 minutes or until golden brown.
Spray the bone-side of the chicken quickly with canola oil spray.
Turn the chicken over, then bake it in the oven for 30 to 35 minutes or until cooked through.
Serve warm, and enjoy!
