Welcome to the column to go to when you’re a broke, tired college student in a dorm. Today, I wanted to share a recipe I’ve perfected in my years of cooking. This is what I call cracker fried chicken.
You’ll need: boneless, skinless chicken thighs, ½ cup Kroger brand all purposed flour, one beaten egg, crushed Garlic Butter Ritz Crackers (five per thigh), one tablespoon walnut oil, bread and butter pickle juice and seasoned salt.
First, have a jar of pickle juice, without the pickles. Marinate your chicken thighs in the jar of pickle juice overnight in the refrigerator.
After that, pour your flour into one bowl, your crushed ritz crackers in another, and beat an egg in the last. Dredge your marinated chicken in the flour, leaving no bald spots, then egg, then cracker coat it.
Set a cast-iron skillet or oven safe pan on medium-low heat, spray it down with nonstick spray, and put your walnut oil in it. Preheat your oven to 350 F. Once adequately heated, place your chicken thighs in the pan. Once crispy on one side, flip, and season with seasoned salt. Once it is crispy on the other side, flip and season again before baking for 10 minutes.
(Contributed/cookiesandcups.com)
Serve with honey mustard, ranch or on a sandwich.
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