Saturday, October 12, 2013

Fried Chicken Breading

When pan or deep frying chicken, there is no better mix than equal parts low-sodium saltines and Wheat Thins run through a food processor until fine.

I like to dip the chicken in a mixture of two eggs whisked with a splash of milk and a tablespoon of corn starch.  Then simply fry the chicken until golden brown on both sides.

The Wheat Thins will give the breading a nutty depth, while the saltines provide all the seasoning you will need, no need to salt them afterwards.

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