Cajun-Fried Chicken with Remoulade
- 1 of 1 In a small bowl, add the mayonnaise, relish, parsley, capers, mustard, lemon juice, pepper sauce and onion salt. Mix until well combined. Cover and refrigerate until ready to use.
- 1 of 3 In a shallow dish, whisk together the cracker meal, chili powder, onion salt, cumin and cayenne pepper. In a second shallow dish, lightly beat the eggs. Place flour in a third shallow dish. Coat a chicken breast half in the flour. Dip in the egg mixture until completely covered and coat in the seasoned cracker meal. Repeat with the remaining chicken.
- 2 of 3 Heat 12-inch nonstick saute pan or skillet briefly over medium-high heat; add shortening. When shortening is hot, add the chicken and cook for 5 minutes per side or until internal temperature reaches 160 degrees F on an instant read thermometer. Remove to a paper towel-lined plate.
- 3 of 3 Slice the chicken on an angle and serve with the remoulade and the shoestring potatoes.
Servings Per Recipe: 4
Per Serving: 199 mg chol., 7 g sat. fat, 44 g carb., 34 g Fat, total, 626 kcal cal., 40 g pro., 1237 mg sodium, 3 g fiber