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). <br>

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).

Mastodon Share