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Ingredients

Directions

  • Combine mayo, relish, parsley, capers, mustard, lemon juice, hot pepper sauce and 1/4 tsp onion salt. Refrigerate.

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  • In a shallow dish, combine cracker meal, chili powder, 1 tsp onion salt, cumin and cayenne.

  • Dip chicken in flour, eggs and cracker meal mixture. Heat shortening in a nonstick skillet over medium-high. Add chicken and cook 5 minutes per side.

  • Remove to a plate and slice on an angle. Serve with rémoulade and potato wedges.

Tips

Cracker meal really ramps up the crunch factor, but bread crumbs work well too.

Nutrition Facts

626 calories; 34 g total fat; 1237 mg sodium. 44 g carbohydrates; 40 g protein;

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