March 24, 2002
Chicken Fried Chicken
Chicken Fried Chicken
Cassie Wicks (original)
This variation by Cecil Coupe
Ingredients
| 1/2 sleeve of saltine crackers |
| 2 tablespoons dry potato flakes |
| Tabasco or other hot pepper sauce |
| 1 teaspoon seasoned salt |
| 1/2 teaspoon ground black pepper |
| 1 egg |
| 1/4 cup vegetable oil |
| Skinless, boneless chicken breast halves |
Instructions
| 1. Place crackers in a large resealable plastic bag; seal bag and crush crackers until they are coarse crumbs. Add salt and pepper to bag and mix well. |
| 2. Beat egg and desired amount of pepper sauce in a shallow dish or bowl; heat oil in a large skillet over medium high heat. |
| 3. One by one, dredge chicken pieces in egg, then place in bag with crumb mixture, seal bag and shake to coat. |
| 4. Reduce heat to medium and cook coated chicken in skillet for 15 to 20 minutes, turning frequently, until golden brown and juices run clear. |
Comments
| Simple, good and doesn’t use too much oil. Next time, add some cayenne pepper to the cracker crumbs and pound down the thicker parts of the breast to a more uniform thickness. There is enough egg left over to try a double coating but you’ll need more cracker mix. |
Cat: | Time: 8:45 pm Comments (1)