FRIED CHICKEN

FRIED CHICKEN
This was so yummy!  I used thighs (with bones) and a couple of chicken breast. Next time I will do tenders. The thighs took forever to cook.  Fried in canola oil.  Some of the comments say to dip in flour before egg.  My breading stayed on fairly well.  Wouldn't hurt to try that next time. Also might read some of the other comment (most helpful) and try some of their suggestions.

• 30 saltine crackers (I also used about 5-10 Roasted Vegetable Ritz like crackers (Albertsons brand))
• 2 tablespoons all-purpose flour
• 2 tablespoons dry potato flakes
• 1 teaspoon seasoned salt
• 1/2 teaspoon ground black pepper
• 1 egg
• 6 skinless, boneless chicken breast halves
•  
• 2 cups vegetable oil for frying

Directions

1. Place crackers in a large resealable plastic bag; seal bag and crush crackers with a rolling pin until they are coarse crumbs. Add the flour, potato flakes, seasoned salt, and pepper and mix well.
2. Beat egg in a shallow dish or bowl. One by one, dredge chicken pieces in egg, then place in bag with crumb mixture. Seal bag and shake to coat.
3. Heat oil in a deep-fryer or large saucepan to 350 degrees F (175 degrees C).
4. Fry chicken, turning frequently, until golden brown and juices run clear, 15 to 20 minutes.

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