A fun chicken recipe the kids can help prepare. They love crushing the crackers. It does not matter if the measurements aren't perfect, just wing it!

Chicken Fried Chicken

saltine crackers

all-purpose flour

dry potato flakes

salt

black pepper

chicken breast

vegetable oil

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.


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.


Heat oil in a deep-fryer or large saucepan to 350 degrees F (175 degrees C).


Fry chicken, turning frequently, until golden brown and juices run clear, 15 to 20 minutes.


I like the flavor of the coating!  I do have one suggestion.  I tried applying the coating the way the recipe calls for (just dip in egg then coating), and also the way I learned in culinary school (dip in flour, then egg, then coating).  The latter method was much better the chicken was crispier and much juicier.  I will probably make again - thanks!

This is better than the fried chicken from this site's Hall of Fame fried chicken recipe.  The crust was thick; it stuck too the chicken and browned beautifully.  I added extra spices like recommended by other reviewers: 1T seasoned salt (probably any salted spice would work that had paprika and spices), 1T of garlic powder and several variety of crackers (I didn't have any saltines).  Taste the coating, if it is pungent then it probably won't fade.  I used 2 eggs and probably 10 skinless boneless breasts.  I pounded the breasts in a plastic ziplock bag with a little water so they cooked more quickly.  I think one of the KEYS is to keep the oil hot like the recipe states, then turn it down.  Every time I added new cold pieces of chicken I would turn the flame up to high, get the oil rolling then turn it down to 3.  Also cook the chicken to a dark brown, not light golden brown.  Fried chicken is not a quick and easy thing to do so I would recommend doubling this recipe because this chicken is great the next day cold.  I always double the size of my recipes, so if you too want some good recipes that are for a large family look to my other reviews.

Yum! In case you are wondering, a regular box of saltine crackers has approximately 36 crackers in a sleeve. I put all 36 crackers from the sleeve into my food processor and ground them fine. I added this, the flakes, flour, 1 T of seasoning salt, 1 tsp of pepper, 1 tsp of parsley, 1 tsp garlic powder, 1/2 tsp paprika. I pounded the chicken breasts between two pieces of wax paper on my cutting board, dredged the chicken in 2 beaten eggs and then coated them with the cracker mixture. I placed them in a 13x9 glass dish and baked for 45 minutes. I then melted one stick of butter and poured over the chicken breasts and baked for an additional 5 minutes. We like our chicken extra done. This had a great taste and texture without the bad for you frying! Thank you. Note: This chicken tastes delicious leftover cold the next day!!

Fabulous! I can't stand it when people complain about "lacking flavor" with recipes such as this; common sense would tell me that not everyone's idea of "flavor" is the same and if it's "lacking flavor" then do something about it... salt, pepper, hot sauce, etc. I don't think it's right to give something a low rating just because it isn't EXACTLY how one person expects it to be... sorry, I just HAD to finally say something! LOL. I used all the ingredients called for and as per one user's suggestion about NOT turning frequently, I took their advice and let the chicken cook for a full 5 or 6 minutes before turning over. I then flipped the chicken and cooked for another 5 or 6 minutes and then continued to flip the chicken over for another 3 minutes on each side. The end result was juicy and evenly coated chicken that turned out to be the best tasting chicken I've ever had. My entire family is now in love with the taste and I definitely look forward to making time and time again! Aside from the great taste, I thoroughly enjoyed the mess-free factor of using the ziploc bag to do all the coating and the crackers of course were so much easier to deal with than just a basic flour coating. I think at some point in the future I will perhaps try adding a bit of a ranch powder packet in with the rest of the coating mix. This is definitely a 5 star recipe that I highly recommend trying! **Note, I used thinly sliced chicken tender type slices**

Great recipe. I like my chicken thin- so the secret of pounding the chicken breast is to take a plastic bag-(gallon sized is good )& sprinkle the inside with a little water. Then place the chicken breast inside & close the seal & then you can use a mallet to pound it down with no mess. Works like a charm!

Whoa, there Nellie!  This is GREAT!!!!  Had CFC from the local Chili's and looked for a recipe on this website and honestly...it's just as good.  You do need to add a little more seasoning to the flour/crax mixture though.  I added another couple of tblspoons of potato flakes, tripled the seasoning salt, added garlic powder and a tad bit of poultry seasoning.  Have made this twice in three nights (per boyfriend's request!).  First time, really pounded down the chicken - cooked very quickly and was really good.  Didn't pound chicken quite so thin second time and it was more juicy, although definitely need to turn it over several times while cooking.  Play around with the spices....don't leave the potato flakes, crackers or flour out...it makes a very tasty, crunchy crust!  Will add to my "favorites!"

I don't think this chicken could be any better. Another reviewer compared this to Chili's chicken fried chicken -- no way-- this is better! I made it for a dinner party tonight and was so proud of it. Everyone raved about the chicken and one person left with the recipe. I pounded the chicken thin the night before and seasoned it with seasoned salt before soaking it in buttermilk overnight (makes it really juicy). I didn't think the breading was enough so I added another half sleeve of crackers more potato flakes lots more seasoned salt garlic powder and pepper. Good thing I did-- I had just enough. Great served with garlic smashed potatoes and green beans.

This recipe is amazing!!!  I made it last night for dinner and my husband said "ummmm----" with just about every bite.  I used cracker meal sold in the store near the shake and bake.  It is a box full of crushed crackers, so that helped me save on prep time.  I had two zip lock bags, one with flour and seasoning and one with the mixture of cracker meal, potatoe flakes and seasoning.  I just kind of eye-balled it, but I used enough flour and cracker/potatoe mixture to completely coat the chicken.  The chicken breast I used were thick, so I sliced them down the middle to butterfly them and beat them like some people recommended until they were thin.  (The only thing I could think to beat it with was the back of a cookie scooper, since I don't own a meat mallet.) I was surprised that the chicken coating stayed in tack.  The secret is the order that you use to bread the chicken as stated by a few members.  1. Cover in flour 2. Cover in egg 3. Cover in cracker meal/potatoe flakes.  It was absolutely delicious.  Thank you very much for sharing!

Excellent.  I used skinless on the bone chicken.  I had already made the coating when I realized I did not have eggs to coat the chicken so I used RANCH.  The chicken turned out wonderful.  The coating stuck so well you would have thought the chicken had skin. Very tender meat. I will make again and again, my kids and husband loved this...said it was their favorite.  We are health freaks so I liked that this used very little oil.  Thanks for a great recipe.

People, don't do skinless, boneless. That is another way to say 'tasteless and dry'. Use cut up pieces, with bone and skin. Season it lightly first with salt and pepper. Then do this: 

In bowl, put 2 cups flour and add 1tsp salt, 1tsp garlic powder, 1tsp pepper. 

In another bowl, beat 3 eggs, 1/3 cup milk and 1/3 cup water. 

In a third bowl, put 2-3 cups panko or seasoned/unseasoned bread crumbs.

In large deep skillet, heat 1 cup oil till hot. 
Dip chicken in flour, then egg, then crumbs. Let sit for 3-5 minutes.

Add to skillet - don't crowd. Careful, not too hot-keep heat medium high. Season crumb coating lightly with pepper, garlic powder and little bit of paprika. Cook 5 minutes - till golden, turn over and cook another 5 minutes. Now the trick. Remove all chicken (not fully cooked) - to cookie sheet. Put in oven set at 350. Bake for 30 minutes. Remove and let sit for few minutes. This process gives the good fried taste, but doesnt cook it too long so it doesnt burn or dry out - it stays very moist. Bon apetite!!

Have the kids help you make this tasty fried chicken recipe.

This extra-crispy chicken fried chicken is a comfort food superstar. It's marinated in buttermilk and pickle juice and tossed in a seasoned coating.

buttermilk

c. pickle juice (from the jar)

lb. boneless, skinless chicken thighs

c. self-rising flour

cayenne pepper

Vegetable or peanut oil, for frying

c. salted butter

c. warm whole milk, divided

black pepper,

For the chicken: Whisk together buttermilk, pickle juice, and egg in a medium bowl until smooth. Add the chicken to the buttermilk mixture; cover and refrigerate for 30 minutes (or up to 4 hours.)

Remove the chicken from the refrigerator 10 minutes before frying. Stir together the flour, seasoned salt, black pepper, cayenne pepper, and 3 tbsp. of the chicken marinade in a medium shallow bowl until well combined (the mixture will be pebble-y). Working with one piece of chicken at a time, dredge the chicken in flour mixture, patting to coat. Shake off the excess flour, and transfer to a plate. Repeat with the remaining chicken.

Add oil to a large cast-iron skillet or Dutch oven to a depth of 1 1/2 inches. Heat over medium-high heat until the oil reaches 350°.

When the oil is hot enough, fry the chicken in batches until golden brown on both sides, 3 to 4 minutes per side, being careful not to overcrowd the pan. (The internal temperature of the chicken should read 165° on an instant read thermometer when finished.) Transfer to a wire rack set over a rimmed baking sheet. Hold warm in the oven.&nbsp;

For the gravy: Discard the remaining oil in the skillet; wipe the skillet clean. Add the butter to the skillet; heat over medium heat until the butter melts. Sprinkle the flour over the butter; cook, whisking constantly, until the flour smells toasty and turns light golden brown, about 2 minutes.

Gradually add 3 cups of the milk, whisking to break up any clumps. Add salt and pepper, and bring to gentle simmer. Cook, whisking frequently, until the gravy is smooth and thickened, about 3 minutes. Add more milk, if needed; season with additional salt and pepper to taste.

Divide the chicken among plates; spoon over the warm gravy. Sprinkle with more pepper, if you like.

Planning to try this in a couple of days.   Question:  What kind of pickle juice??

chicken cutlets

garlic powder

salt and pepper

Lawry’s

chicken bouillon powder

flour

all purpose flour (for dredging the chicken)

eggs

milk (for the egg wash)

milk

Clean your chicken breasts, pat them dry, and make sure they are room temperature. Then use parchment paper underneath and on top of the chicken cutlets and pound them out with a meat mallet or anything that can flatten the meat (rolling pin, muddle, bottle of wine) (about ¼ inch thick)

OR just buy chicken cutlets that are already thin

season the chicken breasts with 1/2 tbsp. of Lawry’s, 1/2 tbsp. of garlic powder, salt (just a light sprinkling of salt), and pepper (set aside about 20-30 minutes to let seasoning soak in the chicken

add a cup or so of flour to a shallow dish (like a pie plate) and add the other 1/2 of Lawry’s, the other half of garlic powder, salt, and cracked black pepper to the flour and whisk together

whisk together the eggs & milk in a bowl

dredge the chicken in this order:

egg wash

flour (pack the flour in good on the last dredge and let the excess fall off)

when the oil is hot (at about medium -medium high heat) add the chicken and fry about 5 minutes or so each side. Fry until golden brown. Set aside on a rack once they are done

note- you are not deep frying. just fill the pan with enough oil so that the oil rises to about 1/2 the edge of the chicken

get rid of most of the oil, but keep about 2 tbsp. worth of oil in the pan

add 2 tbsp. of seasoned flour to the oil

whisk continuously for about 2-3 minutes

add in a cup or so of milk and whisk on a medium heat continuously until a nice thick gravy emerges

add more milk if needed to achieve the consistency you desire

add 1 tsp. of the chicken bouillon powder to the gravy and stir

add salt and pepper if needed

pour that gravy over the chicken and serve! ENJOY!

A favorite of Sunday brunches and Southern cafes, this classic begins with some surprising ingredients! See how easy it is to make!

Mama’s Chicken Poulet or “Chicken Chicken”

chicken breasts (cooked and shredded)

cheddar cheese

mayo

green onions

butter

chicken broth (an ounce can)

pkg Pepperidge Farm cornbread stuffing mix

water

cream of mushroom soup

Melt the stick of margarine in a cup of water by heating it in the microwave. Place the stuffing mix in a bowl. Pour the water and margarine over the stuffing mix and stir. Add 2 eggs and chicken broth and stir.

In a separate bowl, combine shredded chicken, mayo, and onions. Stir well.

Place 1/2 of the stuffing mix in the bottom of a 9x13 pan. Top with all of the chicken mixture. Add a dash of salt over the chicken. Top with remaining stuffing mix. Beat together remaining two eggs and milk. Pour over mixture in pan. Cover and place in refrigerator for at least eight hours.

Before baking, remove cover and spread cream of mushroom soup over top. Place in 350 oven, uncovered, and bake for 45 minutes. Remove from oven and top with shredded cheese. Return for another five minutes, or until cheese is melted.

https://www.youtube.com/watch?v=Vd_yFe7aeS4

A favorite of Sunday brunches and Southern cafes, chicken poulet is a classic dish made with some surprising ingredients - watch the video to find out what they are!

Recipe: https://www.southernplate.com/mamas-chicken-poulet-or-chicken-chicken/

Chicken Poulet or "Chicken Chicken"

chicken breasts

chicken broth

Famous Szechuan style chicken salad--mouthwatering chicken

Saliva Chicken-Mouthwatering Chicken

chicken

ginger

cooking wine

White sesame seeds

star anise

cumin

bay leaves

chili flakes

Sichuan peppercorn

Chinese five spice powder

sesame seeds

Szechuan style chili oil

black vinegar

sesame oil

sugar

soy sauce

garlic

green onion

coriander

In a small bowl, mix chili powder, Sichuan peppercorn, five spice powder and sesame seeds.

In a pan, add bay leaves, cumin, ginger slices and star anise, pour in around 1 cup of oil and heat until hot over slowest fire (if the spices are overheated, they become bitter). Discard all the spices and leave the oil only.

Pour the hot oil directly to the powder mixture in the small bowl. You will smell the strong aroma during the process. Set the Szechuan combined chili oil aside. I highly recommend you making the chili oil in the previous day so there are sometime for the spices mix together. Or if you do not have pepper flakes, check this post introducing how to make chili oil from whole chili peppers.

Szechuan combined chili oil

Clean the chicken and remove feet and head. In a large pot, add chicken, green onion and 3-4 slices of ginger and cooking wine. Then pour enough water to cover the chicken. Bring the content to a boiling with medium fire and continue cooking for around 8 minutes (see note 1 for the adjusting of the time needed). Turn off the fire, cover the lid and let the chicken stay for around 20 minutes.

In a large bowl, prepare enough iced water. Transfer the chicken out and soak it with iced water. Turn over several times during the process until the chicken is completely cooled down. Cut into chunks and lay in the serving bowl.

Mix around 4 to 6 tablespoons of chili oil with other ingredients to prepare the sauce.

Toast peanuts and white sesame in pan until aroma and then crush with a rolling pin or crusher.

Pour the sauce over the chicken, garnish with toasted peanuts and white sesame seeds and enjoy!

Prepare the chicken

Schezwan chicken is a popular Chinese dish made by tossing crisp chicken in moderately hot, spicy, sweet and flavorful Sichuan sauce. This dish is moderately hot and not too spicy. For more heat, triple the red chilies and paste in the recipe.

Szechuan Chicken (Schezwan Chicken)

chicken (or ½ lb cubed boneless)

egg white ((refer notes on brine))

¼ teaspoon crushed pepper

soya sauce ((chose naturally brewed))

Corn starch (or (white corn flour))

oil (or as needed for frying or grilling)

sesame oil (or any)

red chilies ((refer notes))

Sichuan peppercorn (ground (refer notes))

garlic (chopped)

ginger (chopped)

spring onions

soya sauce ((naturally brewed))

rice vinegar

red chilli paste

Salt ((adjust

ground pepper (or pepper powder)

Szechuan chicken (Schezwan chicken)

Make the red chilli paste by mixing red chilli powder with 2 tbsps water. Or Soak red chilies in hot water for 30 mins and drain. Blend them with little water to a smooth paste. Set aside.

To a large mixing bowl add chicken, salt, pepper, soya sauce &amp; flour.

Add egg white &amp; mix everything well until the chicken is well coated. (refer picture below).

Heat oil in a pan for deep frying.

When the oil is medium hot, gently slide the chicken pieces one after the other. (fry them in batches)

Fry them on a medium high flame until crisp and golden. Remove to a plate.

Preparation

Turn off the stove &amp; remove the oil to a small bowl, retaining 1 tbsp in the pan.

Cool down the oil a bit and then fry the red chilies until crisp without burning.

Add the ginger garlic. Saute them on a high flame for 30 seconds.

Then add the spring onions whites &amp; fry for 1 min.

Add the ground sichuan peppercorns &amp; saute until aromatic for 30 seconds.

Next add red chili paste, soya sauce, sugar, vinegar and very little salt. Stir well.

Pour 3 to 4  tablespoons water or oil and allow the sauce to bubble &amp; thicken slightly.

Taste the sauce and add more chilli paste, sichuan peppercorns, sugar, salt, vinegar etc to suit your taste.

Stir in the fried chicken and toss on the highest flame for 1 minute until the sichuan sauce coats the chicken well.

Sprinkle ground pepper and spring onion greens.

Garnish schezwan chicken with more spring onion greens. Serve hot with noodles or fried rice or as a appetizer.

How to make szechuan chicken

https://www.youtube.com/watch?v=iSuzDNq3TYA

Schezwan chicken is a popular restaurant style appetizer from Sichuan cuisine. Bite sized chicken cubes are tossed in hot sichuan sauce. 
Full recipe here: https://www.indianhealthyrecipes.com/szechuan-chicken/

Schezwan chicken - Szechuan chicken recipe

With luscious, tender pieces of chicken in a fragrant creamy sauce, this Chicken Paprikash is the embodiment of comfort food. Serve it with some Nokedli (a.k.a. Spaetzle), boiled potatoes or bread for a fabulous mid-winter meal that will warm your home with its spirit-lifting aroma.

Chicken Paprikash (Paprika Chicken)

olive oil

onion ((1 large onion, chopped))

mild green pepper

paprika ((~1/4 cup))

chicken stock

sour cream

Use paper towels to dry the chicken thoroughly. Reducing the moisture content on the surface of the chicken is essential to get it to brown.

Sprinkle the chicken evenly with the salt and black pepper.

Heat a heavy bottomed pot over medium heat until hot. Add the olive oil and swirl to coat the pan.

When the pot is hot, add the chicken in a single layer, being careful not to overcrowd the pan. If they don't all fit in your pan, divide the chicken into two batches. Leave the chicken undisturbed until golden brown (about 5-7 minutes).

Flip the chicken over and brown the other side. Repeat with the rest of the chicken if necessary.

Transfer the chicken to a bowl and then add the onions and peppers to the pot. Stir to distribute evenly and then cover with a lid to let the vegetables steam for about 10 minutes.

Remove the lid and saute the onions until they are golden brown.

Add the paprika and fry, continually stirring for about 10 seconds. Paprika burns easily and will become bitter, so be careful not to burn it.

Add the chicken stock and then return the chicken to the pot along with any accumulated juices. Cover with a lid and turn down the heat to maintain a gentle simmer. Cook the chicken until it is tender (about 45 minutes).

While you're waiting for the chicken to cook, mix the sour cream and flour in a bowl until it's free of lumps.

When the chicken is done, temper the sour cream by transferring some cooking liquid from the chicken a spoonful at a time to the cream mixture and stirring after each addition. You want to slowly raise the temperature of the sour cream until it is very warm.

Once the sour cream is tempered, you can pour it all back into the pot and stir to combine. Do not let it boil once you've added the sour cream. Taste the sauce and add some more salt if needed. The paprika chicken is done when the sauce has thickened.

http://www.youtube.com/watch?v=3XS4n5KFqAc

With just a handful of ingredients, Chicken Paprikash (Paprik&aacute;s Csirke) is an easy comforting Hungarian stew that\'s loaded with tender chicken and fragrant paprika.

Chicken Paprikash

Chicken Chasseur is a rustic, old-fashioned dinner also known as "Hunter's Chicken." Made with chicken breasts, mushrooms, fresh herbs, and tomatoes, it's perfect spooned over a bed of creamy homemade mashed potatoes!

Chicken Chasseur (Hunter's Chicken)

red onion, sliced

garlic cloves,

mushrooms, sliced

white wine

tomatoes

thyme

oregano

tsp ground pepper

unsalted butter

Warm the oil

In a large pot, heat 2 tablespoons of olive oil over medium heat.

Season and sear the chicken

Season the chicken breasts with a generous pinch of kosher salt and pepper, then brown them on each side until golden. Remove the chicken from the pot and set aside.