Posted on | August 11, 2011 | 1 Comment
If your cupboards are anything like mine, they’re filled with boxes and bags of various cracker remnants that for whatever reason just never got finished off. Time to redeem them! Pull them out, bash the heck out of them and make them into dinner. I’ve used everything from goldfish to multicoloured tortilla chips to stale garlic bread as the coating. Mixing them up together actually tastes pretty good.
This makes enough for 4 people, but as it’s messy, I’d recommend larger batches and freezing them in family-sized portions for those days you don’t want to cook.
- 4 chicken breasts
- 2–3 cups crushed crackers, dry bread crumbs or similar
- 2 eggs
- 1 ½ cups of flour
- 1 tbsp Italian seasoning or similar
- ½ tsp salt
- ½ tsp pepper
Pour flour into a shallow dish, add salt & pepper and mix.
Beat eggs and pour into a separate shallow dish.
Crush crackers in a ziplock bag and add seasoning (if you have a large bag, you can coat the chicken directly, otherwise pour the crumbs into its own dish.)
Slice chicken strips into long 1 inch pieces (or nugget size if you so desire.
Coat each piece of chicken first in the flour, then the egg, then the crumb mixture. Lay coated strip on a non-stick baking sheet (wax liner helps too!)
Once all pieces are done, preheat oven to 175° C (350° F) and bake until golden brown and cooked through.
Freezing Option: Put the tray of raw strips directly into the freezer and keep there for a few hours or overnight. When fully frozen, put the strips into its own bag. When ready to cook, place frozen strips on tray and directly into oven (Add 10 minutes to cooking time.)
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