My kids love fried chicken. Honestly, I do too. I know it’s not the best for us, but it sure is tasty. This recipe is one that Alex developed. It’s actually sort of a work in progress. Every time we make it he likes to try a new spice or dry ingredient of some sort, but this is one of our favorite combos…we hope you like it as much as we do.
1 Teaspoon, minced
All purpose flour
6 Tablespoon (1/3 cup)
2 Cup (32 tbs), crushed (about 11/2 sleeves)
Garlic bread sprinkle
Cracked black pepper
Vegetable oil/Canola oil
2 Cup (32 tbs) (for frying)
1. The first thing you do is cut your chicken breast into strips. You can cut them whatever size you prefer, we usually go about 1 inch-ish.
2. Then, get your ingredients ready for the wet and dry dredging.
3. Crack the egg into a shallow pan, add the tsp of minced garlic and whisk them together.
4. In a separate pan, mix together the flour, crushed saltines, bread crumbs, Italian seasoning, salt, garlic bread sprinkle and pepper.
5. Next up is the dredging fun! Take the strips of chicken and run them first through the egg mixture and then coat them with the dry mixture and set them on a plate to wait for the frying.
6. Heat about 1/4 inch of the oil in pan until hot. When the oil is shimmery hot, place the strips in the pan.
7. When side one of the strip is lightly browned, flip them over and continue frying until cooked through (total cooking time is about 8 to 10 minutes, depending on how thick the breasts are cut.
8. Place the done pieces on a paper-toweled plate to drain off the excess oil and then you’re ready to serve.
9. Enjoy hot and crispy with ketchup or mayo!