Wednesday, January 25, 2012

Chicken Fried Chicken

4 boneless skinless chicken breasts, pounded flat
30 saltine crackers
2 tbsp potato flakes
2 tbsp flour
1 tbsp season salt
1 tsp paprika
1 tbsp garlic powder
2 eggs
1/4 cup vegetable oil

In a large ziplock bag crush crackers until they are coarse crumbs.  Add potato flakes, flour, season salt, paprika, garlic powder, and pepper.  Coat chicken in flour then dip in egg.  Then place in bag one at a time and shake to coat.  Heat oil in skillet at medium heat.  Add chicken.  Cook for 15-20 minutes turning frequently until done. Serve with mashed potatoes and country gravy.

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