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Tuesday, February 24, 2009

Chicken Fried Chicken

30 saltine crackers
2 Tablespoons flour
2 Tablespoons potato flakes
1 teaspoon seasoned salt
1/2 teaspoon black pepper
1 egg
1/4 cup vegetable oil
6 boneless, skinless chicken breasts halves

1. Place crackers in a large Ziploc bag. Crush crackers until they become coarse crumbs. Add flour, potato flakes, seasoned salt, and pepper.
2. Beat egg in a shallow bowl. Begin heating oil in a large skillet over medium-high heat.
3. Dredge each piece of chicken in egg, then place in Ziploc bag and shake to coat.
4. Reduce heat to medium-low and cook chicken in skillet for 15-20 minutes, turning frequently (about every 3 minutes or so). Juices should run clear and breading should be a crispy golden brown.

This has plenty of flavor by itself, but serving country gravy over top would be really yummy too!