Buttermilk Oven-Fried Chicken

1 C. low-fat buttermilk
4 bone-in chicken breast halves, skinned
1/3 C. all-purpose flour
1/3 C. cracker meal
1/2 t. salt
1/2 t. ground black pepper
2 T. butter

Preheat oven to 425

Combine buttermilk and chicken in a shallow dish, turning to coat.

Combine flour and cracker meal in a shallow dish.  Transfer chicken from buttermilk to a work surface.  Sprinkle chicken evenly with 1/2 t. salt and pepper.  Working with one chicken breast half at a time, dredge chicken in flour mixture, shaking off excess; set aside.  

Melt butter in a large ovenproof non-stick skillet over medium-high heat.  Add chicken to pan, meat side down; cook 4 minutes or until golden brown.  Turn chicken over and bake at 425 for 32 minutes or until a thermometer registers 165.