Just try to keep from eating the little bits of deep-fried saltine cracker that fall off into the pan. This is one messy undertaking, and it’s not going to win any low-fat awards, but every once in a while it’s worth the sacrifice on both counts, says Kyle Wagner. Serves 4.
Ingredients
4 eggs
1 whole chicken, skin on, cut into pieces, washed and dried with paper towel
2 sleeves saltine crackers
1/2 cup flour
1 tablespoon salt
1 tablespoon freshly ground black pepper
1 cup vegetable shortening
Directions
Beat eggs well in a deep bowl. Place chicken pieces in egg wash and let sit for a few minutes, moving around to coat each piece. While they soak, place saltines in resealable bag and crush with rolling pin until mostly crumbs. Add flour, salt and pepper and shake until well mixed.
Melt shortening in cast-iron or other skillet over medium-high heat until hot. Take chicken pieces one at a time, shake off excess egg and place in bag, shaking well until coated. Place one at a time in hot shortening and fry until coating just turns golden on both sides. Meanwhile, preheat oven to 350 degrees.
As chicken pieces are done frying, place in one layer in casserole or other ovenproof dish. Bake 45 minutes.
Wine ideas: Live it up. Pop the cork on a bottle of bubbly. It doesn’t have to be expensive: Cava like Segura Viudas or Freixenet (both under $15) work perfectly, the acidity and bubbles cutting through the fat, allowing you to eat more of those delicious crusty bits that fall off in the pan.
– Tara Q. Thomas
