Chicken Fried Chicken Steaks Recipe
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Category: |
Category: |
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Ingredients: |
Ingredients: Boneless Skinless Chicken Breast
Saltine Cracker Crumbs (fine but not powdery fine)
Salt and Pepper to taste
Other seasoning (Optional - whatever your preference is.)
Milk
Oil for frying
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Directions: |
Directions:There are no specific measurements for this. Use however many chicken breasts that you want for the number of people you are cooking for. This does reheat well for leftovers the next day or so.
Put oil into skillet for a shallow fry and turn on to a medium heat. Not too hot, so that the chicken is fully cooked, tender and juicy.
Leave the chicken breast whole or slice into portions that are appropriate for your family. Using a tenderizing hammer, pound the chicken until well tenderized. It's fairly easy to do so don't over tenderize or your chicken will fall apart. Season with salt and pepper and any other seasoning you like, dip it into milk and transfer to cracker crumbs coating liberally. Place chicken pieces into skillet and fry until golden brown on both sides. Drain on a paper towel or cooling rack and serve. |
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Personal
Notes: |
Personal
Notes: This was actually one of Dad's favorites. He had gotten to where he couldn't hardly stand eating fried chicken and Mom and I came up with this method. He requested it often. It's a great alternative way to cook chicken for a picnic. If you make the pieces of chicken the right size, this also makes a great sandwich. When we would go on trips, we would make a huge batch and eat on it for the first several days. It's good right off the stove, room temperature or cold.
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