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1
Pound the chicken breasts until they are about 1/4 thick.
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2
Thoroughly dry the chicken breasts with a paper towel.
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3
The coating sticks better to dry chicken breasts.
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4
Generously sprinkle the breasts with seasoning salt and pepper.
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5
Set aside.
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6
Crack the eggs into a shallow dish and add 2 teaspoons of water.
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7
Beat the eggs.
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8
Add one sleeve of buttery crackers to a large resealable bag.
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9
I prefer Club Crackers for this dish, but you can certainly use your favorite brand.
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10
Use a rolling pin to crush the crackers into very fine crumbs.
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11
Heat a large skillet over medium heat.
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12
Add 2 tablespoons of butter to the pan as it is heating.
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13
When the butter has melted and the foaming has subsided, you are ready to add the chicken.
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14
To coat the chicken, dip each piece (separately) into the eggs and then into the crushed crackers.
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15
Make sure the chicken is well coated on all sides.
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16
Add to the skillet and repeat with the remaining breasts.
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17
Fry the breasts until golden brown on the first side, about 3 minutes.
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18
If the breasts are browning too fast, reduce the heat.
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19
When golden brown, flip the breasts.
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20
If the pan is pretty dry, go ahead and add another 1/2 to 1 tablespoon of butter.
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21
Its called Butter Chicken for a reason!
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22
Fry until brown, another 2 to 3 minutes.
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23
I like to dip the chicken in a little ranch dressing with some sauteed vegetables on the side.
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24
However, my absolute favorite way to eat them is in a sandwich made with some toasted bread, mayo, lettuce, and tomatoparticularly yummy.
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25
Ive also used chicken tenderloins before and added them to the top of a big salad.
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26
The options are endless.
