Ingredients

• 6 boneless skinless chicken breasts (pounded only slightly, or to desired thickness)
• 30 saltine crackers (or use Ritz butter crackers)
• 2 tablespoons all-purpose flour
• 2 tablespoons dry potato flakes
• 2 teaspoons seasoning salt
• 1 teaspoon garlic powder
• 1/2 teaspoon paprika
• 1/2 teaspoon fresh ground black pepper (can use more)
• 1 pinch cayenne pepper (optional)
• 1 large egg
• 1/4 cup low-fat milk (can use full fat milk)
• 1/4-1/3 cup vegetable oil

Instructions

1. Crush the crackers in a food processor until coarse crumbs form.

2. Place the cracker crumbs in a resealable plastic bag, then add in flour, potato flakes, seasoned salt, garlic powder, paprika, black pepper and a pinch of cayenne pepper (if using) seal bag and shake to combine the mixture.

3. In a bowl whisk the egg then add in milk; mix/whisk to combine.

4. Pound out the chicken breasts slightly between two pieces of waxed paper (do not pound out thin).

5. Heat 1/4 cup oil in a heavy skillet over medium heat.

6. Coat the chicken pieces firstly in the egg/milk mixture allowing any excess to drip off, then place into the bag with crumb mixture; shake to coat.

7. Place the chicken in hot oil and cook abou 12 minutes turning frequently until golden brown and juices run clear.