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Buttermilk Chicken with Cornbread and Cucumber-Celery Salad
- prep: 15 min
- cook: 0 hr
- total: 15 min
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Our baked version of the classic buttermilk fried chicken still has plenty of crunch. Cook an extra chicken breast alongside the breaded pieces for later use in our recipe for Barley Salad with Chicken and Corn.
Ingredients
- 2 cups buttermilk
- Coarse salt and ground pepper
- 1 whole chicken (3 1/2 pounds), cut into 10 pieces and skin removed, plus 1 bone-in, skin-on chicken breast (3/4 pound)
- 2 tablespoons plus 2 teaspoons extra-virgin olive oil
- 1 English cucumber, halved and thinly sliced
- 1 shallot, halved and thinly sliced
- 2 celery stalks, thinly sliced, plus 1/4 cup celery leaves
- 2 teaspoons red-wine vinegar
- Scallion Cornbread Muffins
Instructions
Click Here For Step-By-Step Instructions
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Nutrition
Nutritional Info
- Servings Per Recipe: 4
- Amount Per Serving
- Calories: 70 % Daily Value *
- Total Fat: 3 g 5.24%
- Saturated Fat: 1 g 4.99%
- Trans Fat: 0 g %
- Cholesterol: 5 mg 1.63%
- Sodium: 233 mg 9.71%
- Calcium: 142 mg 14.22%
- Potassium: 186 mg 5.31%
- Magnesium: 0 mg 0%
- Iron: 0 mg 0.39%
- Zinc: 0 mg 0%
- Total Carbohydrate: 6 g %
- Dietary Fiber: 0 g 0%
- Sugar: 6 g
- Protein: 4 g
- Alcohol: 0 g
- Omega 3 Fatty Acid: 0 g
- Omega 6 Fatty Acid: 0 g
- Vitamin A 1.15%
- Vitamin C 2.06%
- Vitamin D 0.31%
- * Percent Daily Values are based on a 2,000 calorie diet. Your Daily Values may be higher or lower depending on your calorie needs.
Diabetes Exchanges
- Exchange - Fat0
- Exchange - Fruit0
- Exchange - NonFat Milk0
- Exchange - Other Carbs0
- Exchange - Starch0
- Exchange - Vegetables0
- Exchange - Lean Meat0
- Exchange - Alcohol0
MyPlate Info
- MyPlate - Grain Total0 oz-eq
- MyPlate - Vegetable Total0 c
- MyPlate - Fruit0 c
- MyPlate - Dairy0 c
- MyPlate - Protein Total0 oz-eq
