****Jon's Fried Chicken

 by Jon Nichols

Makes 4 servings.

Instead of whole chicken, we use boneless, skinless breasts.

For crispier chicken, add instant mashed potatoes to the coating mixture. The potatoes burn at high temperatures, so turn the heat down.

Ingredients

• 1 slightly beaten egg
• 1-1/4 cupsmilk
• 1/3 cup fine Ritz cracker crumbs
• 1/3 cup fine bread crumbs
• 1/2 teaspoon salt
• Dash of pepper
• 1 2-1/2 to 3 lb broiler-fryer chicken, cut up
• 3 to 4 tablespoons oil

Combine edd and 1/4 cup of the milk. Mix cracker and bread crumbs with 1/2 teaspoon salt and dash of pepper. Dip chicken pieces into egg mixture; then roll in crumbs. In heavy skillet, brown chicken in hot oil; turn with tongs. Cover tightly and simmer 35 minutes on low; uncover and cook until tender, about 10 minutes. (Add a little water, if chicken becomes dry or starts to stick to pan.)