The sauce for this meal has flavors of honey, gold tequila, lime zest, and lime juice. This dish is comparable to one from a well-known restaurant chain.
| Prep Time: | 15 mins |
| Cook Time: | 15 mins |
| Total Time: | 30 mins |
| Servings: | 4 |
Ingredients
- 30 saltine crackers
- 2 tablespoons dry potato flakes
- 1 teaspoon seasoned salt
- ½ teaspoon ground black pepper
- 1 egg
- ½ cup all-purpose flour
- 3 skinless, boneless chicken breast halves, cut into 1-inch strips
- ¼ cup vegetable oil, or as needed
Instructions
- Place crackers in a resealable plastic bag; crush into coarse crumbs. Mix cracker crumbs, potato flakes, seasoned salt, and black pepper together in a shallow bowl. Beat egg in a separate small bowl. Place flour in a third shallow bowl.
- Coat chicken pieces in flour, beaten egg, and cracker mixture, respectively.
- Heat vegetable oil in a large skillet over medium heat. Pan-fry chicken strips until no longer pink in the center and coating is golden brown, 15 to 20 minutes.
- The nutrition data for this recipe includes the full amount of the breading ingredients. The actual amount of the breading consumed will vary.
Nutrition Facts
| Calories | 284 kcal |
| Carbohydrate | 30 g |
| Cholesterol | 95 mg |
| Dietary Fiber | 1 g |
| Protein | 23 g |
| Saturated Fat | 2 g |
| Sodium | 532 mg |
| Sugars | 0 g |
| Fat | 7 g |
| Unsaturated Fat | 0 g |
Reviews
This was awesome the only thing I did different is eliminated the dry potato flakes. Came out moist and crunchy.
Fantastic! Crispy crunch is wonderful. Flavor is amazing. Everyone, including my mother-in-law who request fried chicken, loves it! We do not each instant potatoes, so I omitted them. Everything else was as stated. I’ve made it twice and will continue to make it through the years.
This recipe is fantastic! I had never fried something before but this was super easy. I filled the cast iron skillet 1/4 full with canola oil and began frying when the oil reached 350. Each strip took about 3 minutes per side to cook thoroughly, but I found that the “golden-brown” color of the breading was the best indicator. I accidentally under-cooked a few but I was able to put them back in the fry without issue. Family loved it, definitely worth the time investment.
My whole family loved these chicken strips!!
Absolute crunch perfection!! I’ve been making these for years and they never disappoint! Thanks so much for sharing 🙂
Loved this but did make some changes based on some other reviews. I added some garlic powder and a little salt also to the flour. Used Premium salted crackers. I dredged in the flour, then egg, then flour, then egg, then threw them in a bag with the crackers. Also, used way more oil – like 1/2 inch in the pan. They were delicious with honey mustard sauce. My only suggestion and what I will do next time is cook them in a cast iron pan on the grill so my entire house doesn’t smell like deep fried chicken!!
LOVE this recipe. Hubby and I have been looking for a really good spicy fried chicken like a local deli makes. THIS is better. And so easy. Thanks so much for a really really delicious recipe that we WILL use often.
I used regular salt and then added a teaspoon of garlic powder with a 1/4 cup of parmesan cheese. I also used Ritz at the suggestion of earlier reviews. Great base recipe!
My family enjoyed this chicken so much that they requested again the next night!!! Three picky men age 61, 19, & 14 & the latter is my biggest critic. I did not have potato flakes & googled that I could use corn starch as a substitute and that is what I did. Thank you!
I triple this recipe and make a big pack of breasts all at once — pop the bulk in the freezer and you’ve got delicious chicken tendies for two weeks. I find I go through several more eggs than the recipe calls for, FYI…
I’ve been making this dish for years! Don’t change a thing and it ALWAYS comes out delish! Thank you!
Cooking time way too long! Ok, if I hadn’t burned the first batch! Second batch better but still had that slightly burnt taste from the oil from first batch!
The cooking time is too long. If you heat the oil before cooking it’s more like 10 minutes – 5 per side.
I used ritz crackers because thats what i had came out great
I made it just the way it is and my family loved it!!
Absolutely delicious! I made a few changes. I exchanged the saltines and potato flakes for potato chips and club crackers. Instant hit. Will be using this from now on.
I have made these a few times and every time everyone LOVES them. a huge hit every time. fast and easy.
I made no changes the recipe is perfect my family loves these tenders they tase great
I did make changes. One by mistake, I included the flour with the crackers. But still did the amount separately. The second, I sub’d the 1 tsp salt for 2 tsp Tony Chachere’s cajun seasoning. I didn’t notice the cajun seasoning though. Nor did they seem too salty. I just tried the seasoning to give some flavor but really didn’t seem to do anything. The third change, I know right?, we used instant potato out of one of those packets (butter flavored) since we didn’t have “potato flakes.” Cooked in the 12 inch cast iron with canola oil and they did come out perfect. The batter stayed on the pieces and gave it some crunch. I would say this recipe works and is a keeper. I thought about after these are cooked to use Chef John’s recipe for buffalo wing sauce and toss them in some heat. Maybe next time. We had these with cream gravy, mashed potato’s, and green beans.
This recipe is one of the best I’ve ever tried. I left out the potatoe flakes because I didn’t have any and I used Lowery’s seasoning salt and pepper in the cracker crumbs, but other than that, I made no other changes. The chicken strips are delicious. My family loves them.
Kids loved it and my husband. Quick and easy and turned out fabulous.