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Ingredients

Sauce:
Chicken:

Directions

Sauce:
  • 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.

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Chicken:
  • 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.

Instructions Checklist
Instructions Checklist
Instructions Checklist
  • 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.

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

Editors Note:

Throughout this recipe we used Wondra flour, a granulated variety that tends to form a good coating; however, regular white unbleached flour could be substituted, if desired.

Nutrition Facts

626 calories; 34 g total fat; 7 g saturated fat; 199 mg cholesterol; 1237 mg sodium. 44 g carbohydrates; 3 g fiber; 40 g protein;

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