This recipe exceeded my expectations. Thanks to those who clarified what temperature to cook the chicken.
I did not have saltines so I used a sleeve of Ritz crackers instead. For seasoned salt I used Lowry's. Per the recommendations of other reviewers, I added a dash of garlic powder as well and dredged in flour and egg twice before coating in crackers. I used two eggs in order to do so, but did not need to increase the flour. I left the crackers in the resealable bag and added the other ingredients to the bag, then added the chicken pieces and shook to coat. Much easier and cleaner.
I think the 15-20 min cooking time indicates how long it takes to cook all the chicken, not per piece. It only took me 6ish minutes per batch of strips to cook through using about 1/2 cup peanut oil in my cast iron skillet. The coating was perfectly crisp and didn't get greasy or soggy like a batter-fried or oven-baked strip.
If needed, here are some substitutions for the potato flakes: crushed corn flakes, crushed rice crispies, seasoned bread crumbs, corn meal, or a second kind of crushed cracker.
I served the chicken with a honey mustard, sweet and sour, and garlic lemon dipping sauces left over from a fondue dinner.
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This recipe exceeded my expectations. Thanks to those who clarified what temperature to cook...