Substitute saltine crackers for bread crumbs to make delicious, pan-fried or baked breaded chicken. By crushing the crackers into fine crumbs and adding spices, you can make a simple coating for chicken breasts. Since the crackers already have a high sodium-content, you don't need to add salt to your recipe. Pan-fry the saltine cracker chicken in oil to make a crispy crust or bake the chicken for a lighter meal.
Place the chicken breasts on a cutting board and cover with plastic wrap.
Use the flat side of a meat mallet to flatten the chicken breasts until they are approximately 1/2 inch thick.
Place the saltine crackers in a plastic storage bag and seal. Crush the crackers with a rolling pin until the crumbs are fine.
Add 1 tbsp. black pepper and 1 tsp. chili powder to the cracker crumbs. Shake the bag to mix the spices and crumbs together.
Coat the chicken breasts in flour. Dip the floured breasts in evaporated milk.
Place the damp chicken in the plastic bag. Shake the bag to coat them with cracker crumbs.
Preheat the oven to 350 degrees F.
Arrange the chicken on a baking sheet and place in the oven.
Bake for 20-30 minutes or until the internal temperature reaches 165 degrees F, which is the standard safe temperature set by the United States Department of Agriculture.
Heat 1/4 cup oil in a frying pan at a medium-high heat.
Place the chicken in the pan and cook both sides are golden brown and the internal temperature is 165 degrees F.
Remove the chicken from the pan with kitchen tongs. Blot excess oil from the chicken with paper towel before serving.
Substitute your favorite herbs for the pepper and chili powder, if desired. Do not salt the chicken before cooking.
Use caution when removing the baking sheet from the oven and when handling the hot oil.
Sara Volmering started writing in 2007. She has contributed film reviews and human-interest stories to the "Western Herald," her university newspaper. Volmering holds a Bachelor of Arts in English from Western Michigan University.