Skillet Fried Chicken Breast (Lower Fat)

READY IN: 27mins




  • Crush the crackers in a food processor until coarse crumbs form.
  • Place the cracker crumbs in a resealable plastic bag, then add in flour, potato flakes, seasoned salt, garlic powder, paprika, black pepper and a pinch of cayenne pepper (if using) seal bag and shake to combine the mixture.
  • In a bowl whisk the egg then add in milk; mix/whisk to combine.
  • Pound out the chicken breasts slightly between two pieces of waxed paper (do not pound out thin).
  • Heat 1/4 cup oil in a heavy skillet over medium heat.
  • Coat the chicken pieces firstly in the egg/milk mixture allowing any excess to drip off, then place into the bag with crumb mixture; shake to coat.
  • Place the chicken in hot oil and cook abou 12 minutes turning frequently until golden brown and juices run clear.