I have been married to a wonderful Christian man since 1976. The Lord has blessed us with two daughters and two sons. I consider each day the Lord gives me on the earth yet another chance to serve Him.

Friday, September 17, 2010

Fried Chicken

This is another recipe that reminds me of my childhood. Every Sunday, we had fried chicken at our house. My dad loved it. The is the easiest fried chicken to make. It's crunchy, but it's not a heavy or greasy chicken. Make some chicken gravy from the leftover chicken drippings.

FRIED CHICKEN (serves 6)

*1 cup all-purpose flour
*35 saltine crackers
*2 tablespoons all-purpose flour
*3 tablespoon dry potato flakes
*1 1/2 teaspoon seasoned salt
*1 teaspoon ground black pepper
*1 teaspoon ground paprika
*1/2 teaspoon garlic powder
*1 egg
*1/8 cup vegetable oil
*6 skinless, boneless, chicken breast halves

~Pound to a even thickness, if needed.
~Put crackers into a gallon size zip-loc bag.
~Seal bag and crush the crackers until they are coarse crumbs.
~Add 2 tablespoons flour, potato flakes, seasoned salt, paprika, garlic powder, salt & pepper into bag and mix well.
~Add 1 cup flour into a shallow dish.
~Beat egg in a shallow dish or bowl.
~Heat oil in a large skillet over medium-high heat.
~Coat chicken with flour.
~Next dredge chicken in beaten eggs.
~Then place chicken into the bag with the crumb mixture, seal bag and shake to coat.
~Reduce heat to medium and cook chicken for 20-25 minutes, turning frequently, until chicken is golden brown and juice run clear.

`Add 1/4 teaspoon cayenne pepper for a hint of spice.
`Use chicken leg & thighs, cooking time may be a bit longer.
`Marinate chicken in buttermilk a couple hours before dredging in cracker crumb mixture.

Helpful Hint:
To make it even less calories, spray a cookie sheet with a cooking spray and bake in the oven at 400 degrees

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