- 2/3 tsp Paprika
- 1/2 tsp Garlic Salt
- 1/2 tsp Basil
- 1/8 tsp Salt
- 1/8 tsp Pepper
- 1 tsp Parmesan Cheese
- Saltine Crackers (about half a sleeve per 2 lb package of chicken)
- 1 Cup Milk
- 1 Egg
- Boneless Chicken Breasts
- Oil for Frying
Crush the saltine crackers into a powder. Leaving them in the sleeve and beating them with an ice cream scoop works well and minimizes clean up afterwards. In a shallow bowl, combine crushed saltines, spices, and parmesan cheese, mixing them thoroughly. In a mug or cup, beat the egg and milk until the two can no longer be told apart.
Using kitchen scissors, cut the chicken into 1/2 inch wide strips. Afterwards, snip off any fat you see on the ends.
Dip the chicken tenders into the egg/milk mixture and then roll them around in the breading until completely covered. I know you like your food crispy so you might like double breading the chicken. If so, repeat the egg/milk dip and breading.
For frying the chicken I used my favorite kitchen appliance, the “fry daddy” that the Kirkpatrick girls gave us years ago; however, a cast iron skillet would work just as well, assuming the chicken is submerged in the oil. Leave the chicken in the fryer until it be turns a ruddy toasted brown. You might want to taste the first piece before serving to add spices to the breading as desired. I liked more paprika, but you might like more garlic on yours.
One package of chicken made enough for two of us and could probably feed 3 women or children. Can be served on its own with green beans and biscuits or would be tasty in a chicken parmesan. No matter how you serve it, call us and we’ll come over to help you eat it.