Buttermilk Oven-Fried Chicken

I used skinless, boneless chicken thighs and breasts.  (the breasts were cut in half or thirds, so that they would require the same amount of cooking time as the thighs)  The measurements in this recipe reflect 1 regular sized package of chicken.  



Delicious and easy to make... enjoy,  we certainly did!

1 cup butter milk
1 package skinless, boneless chicken
1/2 cup flour
1 cup crushed saltines (I used the blender)
1/2 teaspoon salt
1/2 teaspoon pepper
2 tablespoons butter

• Preheat oven to 425 degrees.  Spray pan with non stick cooking spray
• Wash chicken and place in a shallow bowl along with the buttermilk.  Turn to coat
• Combine flour and crushed saltines in a dish
• Transfer chicken from buttermilk and sprinkle each piece with salt and pepper
• Dip chicken in flour/saltine mixture and coat both sides
• Melt butter in a large skillet and brown chicken 4 minutes on each side
• Move chicken to greased pan and cook for 30 minutes, or until the chicken's temperature reaches 165 degrees

-Queenie Cuisine