How to Make Saltine Cracker Breaded Chicken

By Sara Volmering

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.

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Preparation

Step 1

Place the chicken breasts on a cutting board and cover with plastic wrap.

Step 2

Use the flat side of a meat mallet to flatten the chicken breasts until they are approximately 1/2 inch thick.

Step 3

Place the saltine crackers in a plastic storage bag and seal. Crush the crackers with a rolling pin until the crumbs are fine.

Step 4

Add 1 tbsp. black pepper and 1 tsp. chili powder to the cracker crumbs. Shake the bag to mix the spices and crumbs together.

Step 5

Coat the chicken breasts in flour. Dip the floured breasts in evaporated milk.

Step 6

Place the damp chicken in the plastic bag. Shake the bag to coat them with cracker crumbs.

Baking

Step 1

Preheat the oven to 350 degrees F.

Step 2

Arrange the chicken on a baking sheet and place in the oven.

Step 3

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.

Pan-Frying

Step 1

Heat 1/4 cup oil in a frying pan at a medium-high heat.

Step 2

Place the chicken in the pan and cook both sides are golden brown and the internal temperature is 165 degrees F.

Step 3

Remove the chicken from the pan with kitchen tongs. Blot excess oil from the chicken with paper towel before serving.