Fried chicken planks
Instructions:
It’s hard to believe nowadays but there did exist a time before
chicken nuggets or even chicken fingers. That made Mama practically
a pioneer of innovation when she served up what she called “chicken
planks” to us. They were one of our favorite meals, and to this day I
haven’t tasted a finer version of fried chicken. Of course, as with all of
our family recipes, this one is pretty easy to make. Just don’t go telling
your company how easy it is!
Serve with Comeback Sauce
Cooking oil
4 to 5 boneless chicken breasts
2 eggs
1 to 2 sleeves saltine crackers
Note: All the chicken planks can be breaded before you start cooking
them.
4 servings
- Pour the oil in a large skillet to a depth of ¼ inch. Heat over medium heat while you prepare the chicken.
- Place the chicken in a gallon zipper-seal bag and beat out until ¼ inch thick. (No matter how kind and docile you are, beating this relieves stress.) Crack the eggs into a bowl and beat with a fork (again with the beating thing). Crush the saltines and put in a separate bowl (you should have any hidden anger issues completely worked out by this point).
- Cut each chicken breast into three strips and dip each piece first in the egg mixture, then in the cracker crumbs, being careful to coat completely. Drop each piece into the oil and cook, turning once, over medium to medium-high heat until browned on both sides. Drain on a paper towel–lined plate.