A ketchup-based dipping sauce accompanies these pan-fried boneless chicken breasts. Cajun seasoning in the crispy coating adds extra heat.
In a bowl, stir together ketchup, celery, green pepper, 1 teaspoon Cajun Seasoning and red pepper sauce. Cover and refrigerate 2 hours.
In a shallow dish or pie plate, stir together remaining 4 teaspoons Cajun Seasoning, cracker meal and salt. Place flour in a second dish and eggs in a third dish.
Coat each breast in flour, dip in egg, then coat with cracker meal mixture.
In a large skillet, heat shortening over medium-high heat. Working in batches to avoid crowding skillet, add chicken to hot shortening; cook until lightly browned, crispy and internal temperature registers 170°F on instant-read thermometer, 7 to 9 minutes per side. Serve with fries and seasoned ketchup on the side.