Cajun-Fried Chicken with Remoulade

In a small bowl, add the mayonnaise, relish, parsley, capers, mustard, lemon juice, pepper sauce and onion salt. Mix until well combined. Cover and refrigerate until ready to use.

In a shallow dish, whisk together the cracker meal, chili powder, onion salt, cumin and cayenne pepper. In a second shallow dish, lightly beat the eggs. Place flour in a third shallow dish. Coat a chicken breast half in the flour. Dip in the egg mixture until completely covered and coat in the seasoned cracker meal. Repeat with the remaining chicken.

Heat 12-inch nonstick sauté pan or skillet briefly over medium-high heat; add shortening. When shortening is hot, add the chicken and cook for 5 minutes per side or until internal temperature reaches 160 degrees F on an instant read thermometer. Remove to a paper towel-lined plate.

Slice the chicken on an angle and serve with the remoulade and the shoestring potatoes.