Saturday, April 20, 2013

Herbed Cracker Crusted Chicken

I have menu/meal planned as long as I have been buying groceries (which would be since I was 16). I don't think I found the idea anywhere, as we didn't have home internet when I started buying groceries for the family. But because we had very little money to spend, it seemed like the best idea. Plan out what foods you're going to make and get only what you plan for - that saves a ton of money.

When I visit my in laws (which is twice a year - yay army life!), I love to cook and try and let my mom-in-law relax a little. She works at a group home for special needs adults and has started to work some long, overnight shifts as a caretaker. Even with a busy work schedule, she still manages to make sure we have something to eat. Love my mom-in-law! One particular night, a meal she had planned on us eating had oddly disappeared - which is not unusual in a house full of people. So I had to wing it! I found some frozen chicken tenders and used leftovers as well. Moral of the story: sometimes good food doesn't have to be planned!

I made restaurant-style steak for my mom-in-law's birthday and there was leftover herbed butter. Plus she had buttermilk and Ritz crackers. :)
Herbed Cracker Crusted Chicken - chicken coated in crackers and fried in a lemon-herb butter #chicken #recipe

What you need:
  • Herbed butter
  • EVOO
  • Ritz crackers
  • Chicken tenderloins
  • Buttermilk
  1. Soak tenderloins in buttermilk for about 20 minutes.
  2. Crush Ritz crackers in a ziploc baggie and then pour into a shallow dish.
  3. Let excess buttermilk drip off the tenderloins and coat them in Ritz crackers.
  4. Melt a few tablespoons of herbed butter and an equal amount of EVOO in a skillet. 
  5. Fry tenderloins until golden brown and crispy on both sides.

Original Recipe

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