1 1/4 cups finely crushed saltine crackers or rich round crackers (about 35)
1 beaten egg
3 tablespoons milk
1/2 teaspoon paprika
1/4 teaspoon black pepper
1 1/2 to 2 pounds boneless chicken
2 tablespoons butter, melted
Preheat oven to 375 degrees F. Prepare a baking pan by covering with aluminum foil, then spraying the foil with nonstick cooking spray.
Start with a pack of saltine crackers.
In a small bowl, combine 1 egg and 3 tablespoons milk.
In another bowl, combine crushed crackers, 1/2 teaspoon paprika, and 1/4 teaspoon black pepper. Landon did the measuring for this step.
The next step is to prepare the chicken.
Then each piece of chicken should be dipped into the egg/milk mixture, then into the crushed cracker mixture . . .
. . . then placed on the prepared pan.
Then melt 2 tablespoons butter and drizzle over the chicken pieces.
The small, boneless pieces that I baked took 45 minutes to cook. Thicker pieces, or pieces with bone will take longer. Set the timer for the shorter baking time and check, then add time if needed.
This chicken is crispy on the outside and tender on the inside.
And, an extra benefit to this recipe is the clean up. After we finished dinner and put away the leftovers, this is what the baking pan looked like.