Cajun-Fried Chicken with Remoulade
Combine mayo, relish, parsley, capers, mustard, lemon juice, hot pepper sauce and 1/4 tsp onion salt. Refrigerate.Advertisement
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.
Cracker meal really ramps up the crunch factor, but bread crumbs work well too.