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Super-duper easy crispy chicken recipe

25 Jan

As a college student I live off the three basic food groups: ramen, beer and pencil splinters.  I don’t cook meals. When I was growing up, I was blessed by my wonderful mother who cooked dinner for me every night.  If it I missed my meal, or “fend-for-yourself” night, I would eat cereal, heat up leftovers or burn toast. Yeah, that’s right- I can’t even make toast without burning it.  As my dad used to say to others: “She can even burn water.” Yikes!

 

Now, I feel that I need to prove all those who thought I couldn’t cook wrong, or burn down the house trying.  I managed to come across this super basic level recipe over at Divine Caroline that sounded really good.  I even had all the ingredients!

 

Find:

Boneless Chicken (I used breasts!)

Ritz Crackers  (She suggests a bag/tube and a half, but for my one breast I used only a half and feel I should have used less- you can always use more later)

White Flour (again- use as needed)

Two eggs

Canola Oil

Pepper/Mrs. Dash/Etc.

Preheat your oven to 350° and make sure your breasts (the chicken’s!) are thawed fully.

Spray a baking pan with cooking spray. Make sure its a good coat or your crispies will fall off.

Take out three bowls. One bowl will have your whisked eggs. The second will have your flour. And the third will have your crushed Ritz crackers, pepper and Mrs. Dash.

                  *I used a Ziploc bag and my hands to crush my Ritz crackers.. it wasn’t finely crushed but it turned out fine

Now take a skillet and fill the bottom with some canola oil and heat it on medium.

Got everything ready?  Here’s the fun part..

Take your chicken and coat her in the eggs. Then coat her in flour. THEN the eggs again. Lastly, coat her in the crackers.  BAM! Throw her in the heated oil and wait until she browns.  After she has a nice shade on her, throw her into the baking pan and cook her for 20-30 minutes.

Mine was a pretty big piece- so I left it in for 30 minutes and she was perfect. That’s right- PERFECT.  My first chicken I cooked was juicy and so tasty.  And since it isn’t deep fried, I wasn’t feel one singe of guilt. I even managed to steam some asparagus for the side and topped it off with my last Blue Moon.

Too bad I still burnt my toast the next morning!

Stay tuned for more adventures in the kitchen, craft-room and insight to inner thoughts of Emilie.

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Posted by on January 25, 2012 in Cooking

 

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