Recipe by sal
"Chicken pieces browned and coated in cracker crumbs, then braised in a devilish mixture of vinegar, ketchup, and spices."
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oil for frying
skinless, boneless chicken breast halves
1 1/3 cups
crushed saltine cracker crumbs
1 1/2 teaspoons
1 1/2 teaspoons
This tasted great; however, next time I will double or even triple the sauce mixture so I will have enough left over to spoon over rice or noodles. Unfortunately, there was no sauce left over after I basted the chicken with it. My five year old loved the chicken when he finally sat down to eat it, but he complained the entire time it was cooking that it "stunk." The end product was very good, however, and I will definitely make it again!
Not enough sauce to baste the chicken. I followed the directions carefully and the sauce immediately reduced down in the pan. The crackers on the chicken all fell off while cooking and stuck to the bottom of the pan burning along with the sauce. Nice idea the recipe sounded good but you will definately need to triple or quadruple the sauce recipe.
doubled gravy but still wasn't enough
Sauce was very vinegary not really our favorite we ate it but probably won't make it again.
We loved this dish! Very quick and easy.
* Percent Daily Values are based on a 2,000 calorie diet.
Deviled Chicken II
Serving Size: 1/4 of a recipe
Servings Per Recipe: 4
Amount Per Serving
Calories from Fat: 61
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