Source: Family Circle

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Recipe Summary

prep:
15 mins
cook:
10 mins
total:
25 mins
Servings:
4
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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.

  • 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.

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