These became an instant favorite in our house the very first time I made them.
Tender, juicy, perfectly cooked and completely and totally versatile.
These are a Win, Win, Win, no matter what you do with them.
This is one of those rare recipes that you can cook once but use in so many different ways. Eat them as is, on a plate with your favorite side dishes. Smother them in white gravy for Chicken Fried Steak. Eat them in a sandwich with a little lettuce, tomato and mayo. Cut them in to “fingers” for the kids. Sprinkle a little hot or buffalo sauce on them and dip them in creamy, cool ranch or blue cheese dressing. Smother them with your favorite marinara sauce, some Mozzarella and Parmesan and you’ve got a fanstastic Chicken Parmesan.
Oh, and they freeze beautifully!
Adapted slightly from Chicken Fried Chicken from Allrecipes
- 20 buttery crackers
- 1/4 cup + 2 tablespoons all-purpose flour, divided
- 2 tablespoons dry potato flakes
- 1 teaspoon salt
- 1/2 teaspoon ground black pepper
- 1/4 teaspoon garlic powder
- 1/2 teaspoon paprika
- pinch of cayenne pepper
- 1 egg
- 1/4 cup milk
- vegetable oil for frying
- 2 skinless, boneless chicken breast halves
Place the buttery crackers in a baggie and crush to a semi-crumbly powder. Dump the crumbs in to a shallow bowl and add 2 tablespoons flour, potato flakes, salt, pepper, garlic powder, paprika and cayenne pepper. Mix well.
In another shallow bowl, add the remaining 1/4 cup flour.
In a third shallow bowl, beat the egg and milk until well combined.
Rinse and pat dry the chicken breasts. Lay flat on a cutting board and with a *very* sharp knife, slice them in half, horizontally to make four thin filets.
Here’s a trick I’ve been using for years. Whenever a recipe calls for dredging meat in wet and dry ingredients, I always dredge it in flour first. The reason is, raw meat is moist. The wet ingredients won’t stick to something that is already moist, it just runs off. So, I always run it through a little flour first. This initial coating soaks up the moisture on the surface and gives the wet ingredients something to actually stick to, providing a better base for the last dry ingredients.
Start heating your skillet over medium heat and add a little oil. While the pan is heating, run your chicken pieces through the flour, shaking off any excess, then run through the egg mixture and finally in to the butter cracker mixture. Test the pan by tossing in a few crumbs. When they sizzle, it’s ready. Go ahead and add chicken.
Because these cook wicked fast, about 2-3 per side, I cook them in batches because it’s easier to watch two pieces than it is four. If you cook in batches, don’t be afraid to wipe out any loose crumbs between batches. This prevents the crumbs from burning and getting on to the next batch. Just re-add oil as needed.
Flip when golden brown on the bottom and continue cooking another 2-3 minutes. Drain on paper towels.
Have you ever seen such purdy chicken?
Perfectly crunchy. Perfectly moist.
It will make you happy.
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04/15/12 This recipe is being shared with