Chicken Planks aka Chicken Fingers

I thought my chicken fingers recipe was pretty good, but I was mistakenly wrong!!!!!! I tried out Southern Plates Chicken Planks and OH My Lord!!! these take the cake on chicken fingers. I use flour, salt, pepper and egg in mine but Christy's recipe uses Saltine Crackers. The picture on Southern Plate looked so crispy I had to give them a try. I knew my kiddos would like this meal

The Verdict........ Everyone Loved Them!!!!!!!! the only problem i found with the chicken planks was that I did not make near enough. Next time i will make more. I served them with Macaroni and Cheese, a vegetable and fruit cocktail. I couldn't get over how crispy the breading was and that it stayed on so well when they cooked. This recipe was just perfect. Hard to believe just a few ingredients would make something so great. Do take Christys advice and use Salted Saltine Crackers and not the unsalted ones it really does make a difference.

Crush Saltine Crackers and put in a separate bowl. In another bowl beat 2 eggs together. I used Chicken Tenderloins so did not have to cut my chicken into pieces as the recipe stated. So if using boneless skinless breasts cut each breast into three pieces. I did add a bit of Lawrys Seasoning salt and pepper to the crackers but that was the only change.

dip each piece first in egg mixture, then in cracker crumbs, make sure to coat each piece completely.

Drop each piece into oil and cook, turning once, on medium to medium high heat until browned on both sides.

Ta Da!!!!!!!!!! Look how pretty, golden brown and crispy they turned out. I almost for a second or two thught about using the dripping to make a cream gravy to dip them in, but i didn't but next time i wll. This recipe is a new addition to my recipe file.



Chicken Planks

Chicken Breasts or Chicken Tenderloins
1 -3 Sleeves Saltine Crackers (Salted)
2 eggs
Cooking Oil

Pour oil in large skillet to a depth of 1/4 inch. Heat on medium while you prepare the chicken.Place chicken in gallon Ziploc bag and beat out until 1/4 inch thick. Crack eggs into bowl and beat with fork. Crush saltines and put in a separate bowl. Cut each chicken breast into three strips and dip each piece first in egg mixture, then in cracker crumbs, being careful to coat completely. Drop each piece into oil and cook, turning once, on medium to medium high heat until browned on both sides. Drain on paper towel lined plate.

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