Cracker chicken is great for a potluck because it can be served warm or at room temperature, and depending on the tastes of your crowd, you can use drumsticks or chicken breasts. This recipe comes from the kitchen of Kathy Farrell-Kingsley, whose cookbooks include "The Woman's Day Cookbook" and "The Woman's Day Dessert Cookbook" (Viking Press).
Ingredients
- 24 butter crackers, such as Ritz
- 1/4 cup grated Parmesan cheese
- 1/2 teaspoon paprika
- 1/4 teaspoon garlic powder
- 1/4 teaspoon salt
- 1/4 teaspoon black pepper
- 10 small, skinned chicken drumsticks or about 1 1/2 pounds boneless, skinless chicken breasts cut into 1-inch-wide strips
- 2 large eggs
- 2 tablespoons honey
- 1 tablespoon water
Instructions
- Heat the oven to 400ยบ. Combine the crackers, Parmesan cheese, paprika, garlic powder, salt, and pepper in a food processor and process until the mixture resembles coarse meal. (If you don't have a food processor, you can crush the crackers in a sealable plastic bag using a rolling pin.) Transfer the mixture to a shallow bowl or a sheet of waxed paper.
- Rinse the chicken with cold water and pat dry with paper towels. In a shallow bowl, beat the eggs, honey, and water until blended. Dip the drumsticks or breast pieces into the egg mixture, then dredge them in the cracker mixture. Place the chicken on a lightly oiled baking sheet.
- Bake drumsticks for 15 minutes, then turn them over and bake for 20 minutes more or until the chicken is tender and the coating golden. Bake chicken strips for 16 to 20 minutes, turning once. Serves 8 to 10.
