4 whole chicken breasts (or 1 whole chicken, cut-up)
1 cup oil, for frying

WET MIXTURE:

3 eggs, beaten
1 cup milk
2 tbsp. melted butter
1 tsp. ground black pepper
1 tsp. salt

DRY MIXTURE:

1 cup crushed saltine crackers
1 cup all purpose flour
2 tbsp. brown sugar
1 tbsp. onion powder
1/2 tsp. McCormick gourmet collection paprika
1 tbsp. dried parsley flakes
1 tbsp. ground black pepper
1 tbsp. granulated garlic
1 1/2 tbsp. seasoning salt

Whisk together the wet ingredients in a medium sized bowl, set aside. Place saltine crackers in a heavy-duty zip-top bag and crush using a rolling pin.

Combine all dry ingredients in another medium bowl or in a large zip-top bag and set aside.

Pour cooking oil into a large cast-iron skillet or high-sided frying pan and heat over medium-high heat. While oil is coming up to temperature, prepare the chicken.

Dip each piece of chicken into the wet mixture and then into the dry, coating thoroughly. Place on a baking sheet or plate until all pieces are coated. If oil is ready, begin frying the chicken. Carefully place each piece into the pan.

Fry until golden brown and juices run clear when pierced with a knife, about 30-35 minutes. Remove to a wire rack (make sure you have a baking sheet or paper towels under the rack to catch oil).

Hints: One way to test whether the oil is ready is to stand the handle of a wooden spoon in the oil and if bubbles appear around the handle, oil is ready for frying.

If you do not have a rolling pin to crush the crackers, you can use a can of veggies or other canned food from your pantry and this works great also.

Submitted by: Curt Simpson