Ingredients
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1 1/2 lbs boneless, skinless chicken breast cutlets
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2 1/2 cups RITZ Cheddar Toasted Chips
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1/2 cup all-purpose flour
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2 large eggs
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Canola oil, for frying
Steps
1
Pat the chicken dry with paper towels. Season with salt and pepper. To a food processor, add the cheese crackers and pulse until fine. Transfer crackers to a shallow bowl. Season with salt and pepper.
2
To another shallow bowl, add the flour. In a third shallow bowl, beat the eggs. Season both bowls with salt and pepper. Working with one piece at a time, dredge chicken in flour, shaking off excess. Dip chicken in eggs, and then coat in cracker crumbs, pressing to adhere. Transfer to a parchment-lined baking sheet.
3
To a 12-inch skillet on medium-high, add enough oil to come ¼ inch up the sides. In batches, cook chicken 2–3 min. per side, until golden and crisp. Transfer to paper towel–lined plate to drain. Serve immediately.
