I had to pound and cut two breasts due to difference in size and thickness. As a result I didn't need to fry a piece as long, and (naturally) needed additional coating ingredients. Standing over a stovetop, tending to a dish, is not a fave pastime of mine(!), but when we're in the mood for fried food---this recipe will be at top of list ;^) The saltines add a very nice texture and I think it helped to cut the 'deep fried taste' of fried food (in general). Dredged in flour, dipped in egg, then potato flakes. Flopped pieces around in bag of crushed saltines, then fried. All coating remained intact. It's very good fried chicken!
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I had to pound and cut two breasts due to difference in size and thickness. As a result I...