We totally ran out of groceries… and ended up having breaded chicken twice in one week. Both were good…. the first one was a bit dry (I skipped the butter) and the second was super moist.
attempt #1 : chicken fried chicken… but baked.
INGREDIENTS
30 saltine crackers
2 tablespoons all-purpose flour
2 tablespoons dry potato flakes (i skipped because I didnt have them)
1 teaspoon seasoned salt
1/2 teaspoon ground black pepper
1 egg
1/4 cup vegetable oil
6 skinless, boneless chicken breast halves
Tori’s additions (based off of a reviewer’s recommendations)
1 T of seasoning salt
1 tsp of pepper
1 tsp of parsley
1 tsp garlic powder
1/2 tsp paprika.
DIRECTIONS
Place crackers in a large resealable plastic bag; seal bag and crush crackers until they are coarse crumbs.
Add flour, potato flakes, seasonings, and pepper to bag and mix well.
Beat egg in a shallow dish or bowl; heat oil in a large skillet over medium high heat.
One by one, dredge chicken pieces in egg beat, then place in bag with crumb mixture, seal bag and shake to coat.
Reduce heat to medium and cook coated chicken in skillet for 15 to 20 minutes, turning frequently, until golden brown and juices run clear. (or bake until juices run clear.)
attempt #2 : italian chicken. (I was craving carbs… the potatoes are missing from the plate… haha) DH and I usually do this without the breading… but wanted to try something new. This allrecipes.com version inspired us…..
INGREDIENTS
4 (4 ounce) boneless skinless chicken breast halves
1 cup Italian salad dressing
2 tablespoons grated Parmesan cheese
1/4 teaspoon salt
Minced fresh parsley
DIRECTIONS
Place chicken in a greased 9-in. square baking dish.
Drizzle with salad dressing; sprinkle with Parmesan cheese and salt if desired. (We dredged in dressing and coated in breadcrumb + cheese mixture)
Bake, uncovered, at 375 degrees F for 20-25 minutes or until chicken juices run clear.
Sprinkle with parsley and serve.
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on Wednesday, July 9th, 2008 at 21:54 and is filed under chicken, super easy, baking.
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