Buttermilk Oven-Fried Chicken With Coleslaw

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4 cups packaged cabbage-and-carrot coleslaw

3 tablespoons fat-free mayonnaise

1 1/2 teaspoons sugar

1/2 teaspoon celery seeds

1 1/2 teaspoons cider vinegar

1/8 teaspoon salt

1 cup low-fat buttermilk

4 (8-ounce) bone-in chicken breast halves, skinned

1/3 cup all-purpose flour

1/3 cup cracker meal

1/2 teaspoon salt

1/2 teaspoon freshly ground black pepper

2 tablespoons butter

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