southern plate
– Saltine crackers – Chicken – Oil – Eggs
Crush a sleeve of crackers and put half of them in the bowl, reserving the other half.
Pour about 1/4 inch of oil into the bottom of a skillet and let it heat up over medium heat. While this is heating, place the chicken breasts inside two ziplock bags and beat out thin with the blunt end of a meat tenderizer or mallet.
Crack eggs into a bowl and beat them well. Cut each chicken breast into three strips. Set up an assembly line of the three ingredients: chicken strips, eggs, and cracker crumbs. Dip each strip into your egg mixture, on both sides.
Then press each side into the cracker mixture. Here are our breaded chicken fingers, all ready to go.
Drop them into the hot oil. I cook mine on medium to medium-high heat. I like to use a heavy skillet for this, like my cast-iron skillet. Turn after they brown on one side and continue cooking. When they get nice and golden brown on both sides they are done.