This was awesome! I made just a few changes. First, I used 1 lb chicken tenders instead of breasts and I omitted the potato flakes as I didn't have any. I also used 2 eggs, and I reduced the amount of pepper to 1/4 t because I didn't want my kids to tell me this was "too spicy". Then I dipped the chicken in egg, dredged in flour, dipped in buttermilk, then coated in the cracker mixture. This was just barely enough cracker crumbs to coat all of the chicken pieces, so I will adjust accordingly next time. Cooked in about 1/2 cup of canola oil (because my skillet was really big and deep) for about 3-4 minutes on each side, about 5 tenders at a time. It turned out so light and crispy and was cooked just perfectly on the inside. Fabulous, and my kids LOVED these and even asked for seconds, which is practically unheard of at my house. My daughter even asked me if I would make this more often, so this recipe is definitely a keeper!! Served it with country gravy, mashed potatoes and green beans...great comfort food! Husband and I decided I could have definitely used the full amount of pepper called for without the chicken being spicy, so I'll definitley do that next time to add just a bit more flavor. Thanks for sharing!!
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This was awesome! I made just a few changes. First, I used 1 lb chicken tenders instead of...