Name: Buttermilk fried chicken with slaw
Prep time: 25 min
Cook time: 30 min
Total time: 55 min
Yield: 1 serving
Ingredients: 6 oz boneless skinless chicken breast, pounded to 1/2-inch thickness; 1/4 cup lowfat buttermilk; 3 tbsp all-purpose flour; 3/4 tsp garlic powder; 1/2 tsp paprika; 3/4 tsp salt; 1/2 tsp black pepper; 2 1/4 tsp avocado oil; 3.5 oz green cabbage, shredded; 1/2 medium carrot, grated; 3 tbsp plain nonfat Greek yogurt; 1 tsp apple cider vinegar; 1 tsp Dijon mustard

Instructions

Prep 25 min · Cook 30 min

Place the chicken breast in a shallow dish and pour over the buttermilk and half the salt. Turn to coat and let sit for 20 minutes.
In a medium bowl, whisk together the Greek yogurt, apple cider vinegar, Dijon mustard, and the remaining salt. Toss with the cabbage and carrot until coated, then refrigerate.
In a shallow dish, whisk the flour, garlic powder, paprika, and black pepper. Remove the chicken from the buttermilk, letting the excess drip off, and coat thoroughly in the flour mixture, pressing firmly to adhere.
Heat the avocado oil in an 8-inch nonstick skillet over medium heat for 2 minutes until it shimmers. Lay the chicken away from you. Cook for 4 minutes per side without moving it, until the crust is golden brown and crisp. If the crust darkens before the chicken is cooked through, lower the heat slightly and cover for 1 to 2 minutes. Done when thickest part reads 165°F and crust is golden.
Move the chicken to a wire rack or paper towels and rest for 3 minutes. Stir the slaw once more, then plate the chicken alongside the creamy slaw.

Nutrition

Ingredients

Instructions

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