Reviewed: Sep. 1, 2009

I dipped chicken strips in a seasoned flour mixture first before the egg and cracker mixture as other reviewers. These were so very good and leftovers were fantastic!!!!

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Cathy G.

Cooking Level: Expert

Home Town: St. Catharines, Ontario, Canada

Living In: Thorold, Ontario, Canada

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Reviewed: Sep. 1, 2009

Oh, so good! Per other reviewers' suggestions, I did dip in seasoned flour first, then egg with a little buttermilk, then the cracker coating with extra seasoning. And, just because my kids like it better, I cut my chicken into small chunks before I fried in peanut oil. Excellent! Will definitely make again!

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clk_mom

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Reviewed: Aug. 30, 2009

very good

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virginia

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Reviewed: Aug. 30, 2009

Pretty good for a week night meal. I used boneless skinless breasts, that was the only ingredient change and I started them out in the skillet but then transferred to the oven at 350 for about 20 minutes (like another reviewer- I am also afraid of undercooking chicken). Will make again, maybe with a little more seasoning salt or pepper next time. I think this coating would make excellent chicken fingers.

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skippy

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Reviewed: Aug. 29, 2009

What a great recipe! My family loved it! Thanks so much!!!

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Rose

Cooking Level: Intermediate

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Reviewed: Aug. 29, 2009

This was very simple but was great. I will be making this again.

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Nancy

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Reviewed: Aug. 29, 2009

Great recipe. I doubled the recipe since I was cooking more chicken and it was really good. I did however forget to put in the seasoned salt..I put regular salt in before I realized my error. But was super good anyway. Way to go cassjw

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lanie60

Cooking Level: Intermediate

Living In: Humble, Texas, USA

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Reviewed: Aug. 26, 2009

Delicious!! The only change I made was that I used Ritz crackers instead of saltines. I'm so happy; after I took my first bite I knew this would be perfect to serve to company.

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rachel1221

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Reviewed: Aug. 26, 2009

Excellent, I made it exactly as written. Moist, delicious chicken. Will make often:)

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ROBYN307

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Reviewed: Aug. 26, 2009

I loved it and more importantly so did my husband and kids!! Thanks for a quick easy recipie.

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Elaina

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Reviewed: Aug. 25, 2009

This recipe is great and super easy! The saltines were an interesting yet delicious way of making it so tasty. Ate alongside some garlic mashed potatoes & a green salad. Perfect meal! Definitely will keep this one in mind for future crowd pleasers. One thing I might add next time: a little parmesan to the mix.

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love2cook

Cooking Level: Intermediate

Home Town: Moscow, Idaho, USA

Living In: Logan, Utah, USA

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Reviewed: Aug. 24, 2009

I've used this recipe about 6 times and absolutely love it. I do take the chicken breasts and pound them to thin them out. I really enjoy not having all the leftover oil that one has with deep-frying.

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Lamb50

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Reviewed: Aug. 24, 2009

I'm still looking for a fried chicken recipe to beat my own, but this one was very good! As I usually do, I seasoned the egg and chicken pieces with additional salt and pepper. I used Ritz honey-butter crackers instead of plain saltines, and they added a nice taste. All in all, a great recipe! Thanks, cassjw!

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Lisa P.

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Reviewed: Aug. 23, 2009

this was delicious! my husband even enjoyed which was a shocker :)

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mode8469

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Reviewed: Aug. 23, 2009

So good! I tenderized the chicken first just with a fork and I served it with white country gravy. Delicious! Better than cracker barrel!!

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Analyn

Cooking Level: Intermediate

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Reviewed: Aug. 22, 2009

What a wonderful recipe...crisp, great-textured crust! Like other reviewers I highly recommend lightly flouring the chicken before dipping in the egg and crumb mixture. The coating then adheres perfectly creating a crisp exterior and a juicy, greaseless interior. I used wingettes and fried them in 375 degree oil that came halfway up the sides for 20 minutes or so turning frequently. Make sure to season the chicken itself to your personal taste before you flour it. Don't rely solely on seasoning the flour or the finished dish will be bland. A nice dipping sauce is a blend of apricot preserves mixed with a teaspoon of Dijon mustard and a dash of Chinese five spice powder. Thanks CASSJW for sharing this recipe.

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Samy

Cooking Level: Expert

Home Town: New York, New York, USA

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Reviewed: Aug. 21, 2009

First, I have to say, the name of this recipe is perfect! exactly what kids would call it. I ran into a problem not having any potato flakes, and knew the flavor was necessary, so I threw in a handful of potato chips. I know, sounds awful, but it really worked! Also added a bit of parmesan cheese. Honestly this recipe is a keeper! Chicken fried chicken! love it!

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dillandcoconut

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Reviewed: Aug. 21, 2009

This was yummy to my whole families tummy we just got done with dinner and this meal was great I have a 2 year old and it's hard to get her tp finish her meal she ate everything on her plate I have to admit your fried chicken is way better then mine I will be cooking my chicken this way for now on.

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kia

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Reviewed: Aug. 20, 2009

Pretty good as is. Added the seasoning as suggested by some others.

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CHRISTINE5014

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Reviewed: Aug. 20, 2009

This recipe sounds really yummy but Geeze Louise, with all this pounding it's giving me a headache and I haven't even started yet! Why not just buy the thin sliced boneless, skinless chicken breast then cook as directed! I'm always looking for the easier route!!

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Sherry Reich

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Chicken Fried Chicken

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