Butter Chicken

Pound the chicken breasts until they are about 1/4″ thick. Thoroughly dry the chicken breasts with a paper towel. The coating sticks better to dry chicken breasts. Generously sprinkle the breasts with seasoning salt and pepper. Set aside.

Crack the eggs into a shallow dish and add 2 teaspoons of water. Beat the eggs.

Add one sleeve of buttery crackers to a large resealable bag. I prefer Club Crackers for this dish, but you can certainly use your favorite brand. Use a rolling pin to crush the crackers into very fine crumbs.

Heat a large skillet over medium heat. Add 2 tablespoons of butter to the pan as it is heating.

When the butter has melted and the foaming has subsided, you are ready to add the chicken. To coat the chicken, dip each piece (separately) into the eggs and then into the crushed crackers. Make sure the chicken is well coated on all sides. Add to the skillet and repeat with the remaining breasts. Fry the breasts until golden brown on the first side, about 3 minutes. If the breasts are browning too fast, reduce the heat. When golden brown, flip the breasts. If the pan is pretty dry, go ahead and add another 1/2 to 1 tablespoon of butter. It’s called “Butter Chicken” for a reason! Fry until brown, another 2 to 3 minutes.

I like to dip the chicken in a little ranch dressing with some sautéed vegetables on the side. However, my absolute favorite way to eat them is in a sandwich made with some toasted bread, mayo, lettuce, and tomato—particularly yummy. I’ve also used chicken tenderloins before and added them to the top of a big salad. The options are endless.