Place crackers in large resealable bag. Seal bag and crush crackers until they are coarse crumbs. Add flour, potato flakes, salt, and pepper to bag and mix well. Beat egg in a shallow dish or bowl. Heat oil in a large skillet over medium high heat. One by one, dredge chicken pieces in beaten egg. Then place in bag with crumb mixture, seal and shake to coat.
Reduce heat to medium and cook coated chicken in skillet for 15-20 minutes, turning frequently, until golden brown and juices run clear. Serves 6.
Ingredients
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30 saltine crackers
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2 tablespoons flour
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2 tablespoons dried potato flakes
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1 teaspoon seasoned salt
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1/2 teaspoon pepper
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1 egg
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1/4 cup vegetable oil
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6 boneless, skinless chicken breast halves
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