Chicken Fried Chicken

Recipe View 5 mins Prepare Cracker Coating: Place saltine crackers in a large resealable plastic bag. Seal the bag, removing excess air, and use a rolling pin or meat mallet to crush the crackers into coarse crumbs. (5 minutes)

Recipe View 2 mins Combine Dry Ingredients: Add the all-purpose flour, dry potato flakes, seasoned salt, and ground black pepper to the bag with the cracker crumbs. Seal the bag tightly and shake vigorously until all ingredients are thoroughly combined. (2 minutes)

Recipe View 1 mins Prepare Egg Wash: In a shallow dish or bowl, beat the egg lightly with a fork until the yolk and white are fully incorporated. (1 minute)

Recipe View 10 mins Coat Chicken: One at a time, dip each chicken breast half into the beaten egg, ensuring it is evenly coated. Then, immediately transfer the egg-coated chicken to the bag with the cracker crumb mixture. Seal the bag well and shake to coat each piece evenly with the crumb mixture, pressing gently to adhere. (10 minutes)

Recipe View 5 mins Heat Oil: In a deep-fryer or a large, heavy-bottomed saucepan, heat the vegetable oil to 350 degrees F (175 degrees C). Use a thermometer to monitor the oil temperature for best results. (5 minutes)

Recipe View 20 mins Fry Chicken: Carefully place the coated chicken pieces into the hot oil, ensuring not to overcrowd the pan. Fry the chicken, turning frequently with tongs, until it is golden brown and the internal temperature reaches 165 degrees F (74 degrees C). This should take approximately 15 to 20 minutes. (20 minutes)

Recipe View 2 mins Drain and Serve: Remove the fried chicken from the oil and place it on a wire rack lined with paper towels to drain excess oil. Serve immediately while hot and crispy. (2 minutes)