Almost any type of starchy product can be used to bread chicken, including crushed saltines and other crackers. Breading a boneless, skinless chicken breast or thigh adds heft and texture to an otherwise mild cut of meat. Be sure to season the chicken well, since saltines aren't highly flavored. You'll also want to watch the oven closely, as boneless skinless chicken breasts or thighs dry out quickly.
Place the saltines in a plastic zip-top bag and pound them gently with a rolling pin, or grind them in a food processor. Grind or pound the crackers coarsely for a crunchier texture, or more finely for a smooth texture.
Combine the saltines in a bowl with seasonings of your choice.
Remove the chicken from its packaging and blot it dry with a paper towel. Salt the chicken generously.
Dip the chicken in melted butter followed by the saltine crackers mixture. In lieu of butter, you can dip the chicken in milk, vegetable or olive oil, honey or even sour cream or Greek yogurt.
Items you will need
- Plastic zip-top bag
- Rolling pin
- Paper towels
- Melted butter
- Baking pan
- Christmas Recipes From the Lion House; Gloria Rytting
- Richmond Baking: Breading Systems
- Food Safety.gov: Safe Minimum Cooking Temperatures
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