This is the original recipe that my grandma had. It calls for a whole fryer chicken because back then that was the only way you could get a chicken. You could do it this way still but my aunt, who makes it for every family gathering, makes it with boneless chicken breasts, my mom has made it with thighs and I’ve made it with chicken tenders. The meat is up to you. And the amount is however many you would like.
-1 Whole Fryer.
-1/2 Cup Milk
-2-3 Large Egg
-2 Gallon Plastic Ziplock Bag
-Cracker Crumbs (saltines)
- (If you are using a boned chicken) Bone chicken while it is raw. Tear and cut away the meat from the bones.
- Cut the chicken into bite size pieces (or larger if you like)
- Place the crackers in a bag and mash until they are crumbs
- Place flour in a bag
- Beat eggs in a bowl and set aside
My blonde roots show sometimes so I have to put everything in order so I don’t mess it up. I am known for that. LOL 🙂
- Place the milk in a bowl. Dump a handful of chicken in at a time.
- Put the chicken in a plastic bag with the flour. Shake to coat.
- Take the chicken out of the bag and coat well in the eggs.
- Then put the chicken in the bag of crumbs. Coat well.
- Add about 1/2” of oil to a bring pan and heat till hot.
- Add the coated chicken turning to brown both sides. (TIP: they are small so they will cook fast)
- Take them out and drain them on a paper towel. Coat with garlic salt while still hot
Serve hot or cold. they are great for snacks, parties or on-the-road. Try it for your next party. Try honey mustard (I like to make my own), ranch or BBQ sauce for dipping. Y’all know me, I am a dipper. LOL
SHORT ON TIME? You can bone one day, coat the next day and fry the third day. 🙂