Saltine Cracker Coating Chicken Tenders

One of the best ways to stretch the food budget is to use chicken.  There are many ways to use chicken. One way is to make chicken strips. This is easy enough done using a chicken breast and simply cutting into strips. A couple of large chicken breasts will make up a large platter of strips. So the next time you find chicken breast on sale be sure to remember this awesome recipe. By the way kids often love chicken breast. Kids of all ages that is. 

There are many ways to make up crunchy chicken tenders. You can coat them with plain self rising flour, or dust them and roll in panko bread crumbs. corn flake cereal, and even crushed chips works great. Today though I am going to share yet another way to make up crunchy chicken tenders. 

This recipe starts with skinless chicken breasts, slice it into tenders and season. Lightly dust in flour and dip in beaten egg and rolled in crushed up saltine crackers. One trick I can remember from my mothers cooking is using crushed crackers to make cracker meal. 

The deep fryer cooks them quickly and evenly and the best part is does not leave them greasy. My mother in law taught me the trick of baking them first and then flash frying them. This step helps cut down fat absorption but is not necessary 

You can use cracker coating to coat bigger pieces and make chicken fried chicken or planks. My seasoning is never the same close but I like to switch it up. 

Things You'll Need

• Chicken breasts, boneless
• Cutting board
• Plastic wrap
• Meat mallet
• 30 saltine crackers
• Plastic storage bag
• Rolling pin
• 1 tbsp. black pepper
• 1 tsp. chili powder
• 1/2 cup flour
• 1/2 cup evaporated milk
• Baking sheet
• 1/4 cup oil
• Frying pan
• Kitchen tongs
• Paper towels

Preparation

Place the chicken breasts on a cutting board and cover with plastic wrap.

Use the flat side of a meat mallet to flatten the chicken breasts until they are approximately 1/2 inch thick.

Place the saltine crackers in a plastic storage bag and seal. Crush the crackers with a rolling pin until the crumbs are fine.

Add 1 tbsp. black pepper and 1 tsp. chili powder to the cracker crumbs. Shake the bag to mix the spices and crumbs together.

Coat the chicken breasts in flour. Dip the floured breasts in evaporated milk.

Place the damp chicken in the plastic bag. Shake the bag to coat them with cracker crumbs.

Baking

Preheat the oven to 350 degrees F.

Arrange the chicken on a baking sheet and place in the oven.

Bake for 20-30 minutes or until the internal temperature reaches 165 degrees F, which is the standard safe temperature set by the United States Department of Agriculture.

Pan-Frying

Heat 1/4 cup oil in a frying pan at a medium-high heat.

Place the chicken in the pan and cook both sides are golden brown and the internal temperature is 165 degrees F.

Remove the chicken from the pan with kitchen tongs. Blot excess oil from the chicken with paper towel before serving.

Tips

• Substitute your favorite herbs for the pepper and chili powder, if desired.
• Do not salt the chicken before cooking.

To truly be southern serve up with a glass of sweet iced tea, salad and some yummy sauce 


useful resource found here