Deviled Chicken II Recipe

Ingredients
<br>- ⅛ cup oil for frying
<br>- 8  skinless, boneless chicken breast halves
<br>- 1 ⅓ cups crushed saltine cracker crumbs
<br>- ⅓ cup vinegar
<br>- 1 teaspoon garlic powder
<br>- 1 teaspoon dry mustard
<br>- 1 ½ teaspoons ground cumin
<br>- 1 ½ teaspoons Worcestershire sauce
<br>- 1 tablespoon ketchup
<br><p></p>Directions
<br>step 1: Heat oil in a large skillet over medium high heat. Brown chicken in oil, then remove from skillet and dip in cracker crumbs to coat; set aside.
<br>step 2: To skillet add vinegar, garlic powder, dry mustard, cumin, Worcestershire sauce and ketchup. Stir together and cook until heated through and bubbly, about 7 to 10 minutes. Return chicken to skillet and cook, basting with sauce, for about 10 minutes or until cooked through (no longer pink inside).
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Ingredients
- ⅛ cup oil for frying
- 8 skinless, boneless chicken breast halves
- 1 ⅓ cups crushed saltine cracker crumbs
- ⅓ cup vinegar
- 1 teaspoon garlic powder
- 1 teaspoon dry mustard
- 1 ½ teaspoons ground cumin
- 1 ½ teaspoons Worcestershire sauce
- 1 tablespoon ketchup

Directions
step 1: Heat oil in a large skillet over medium high heat. Brown chicken in oil, then remove from skillet and dip in cracker crumbs to coat; set aside.
step 2: To skillet add vinegar, garlic powder, dry mustard, cumin, Worcestershire sauce and ketchup. Stir together and cook until heated through and bubbly, about 7 to 10 minutes. Return chicken to skillet and cook, basting with sauce, for about 10 minutes or until cooked through (no longer pink inside).

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