Original recipe yields 6 servings
30 crackers saltine crackers
2 tablespoons all-purpose flour
2 tablespoons dry potato flakes
1 teaspoon seasoned salt
½ teaspoon ground black pepper
6 breast half, bone and skin removed (blank)s skinless, boneless chicken breast halves
2 cups vegetable oil for frying
Place crackers in a large resealable plastic bag; seal bag and crush crackers with a rolling pin until they are coarse crumbs. Add the flour, potato flakes, seasoned salt, and pepper and mix well.
Beat egg in a shallow dish or bowl. One by one, dredge chicken pieces in egg, then place in bag with crumb mixture. Seal bag and shake to coat.
Heat oil in a deep-fryer or large saucepan to 350 degrees F (175 degrees C).
Fry chicken, turning frequently, until golden brown and juices run clear, 15 to 20 minutes.