Fried Chicken

By Yankee Magazine

Apr 21 2002

This recipe originally appeared in the August, 1992 issue of Yankee and was submitted by Kate Levesque of Harwich, Massachusetts.

Note: Ritz crackers are both sweet and rich, a much-loved but specialized taste. Those who do not share it can use dried bread crumbs as a substitute coating. The super-light Japanese variety called Panko is particularly good.


2 servings (To double recipe, double chicken and crumbs; you won't need more egg and milk.)


2 chicken breasts
1 egg, beaten with 1/2 cup milk
Ritz crackers made into crumbs; use a rolling pin (you need about 1 cup crumbs, 2 ounces crackers, for 2 chicken breasts)
cooking oil for deep frying


Simmer chicken breasts in water to barely cover until tender (1-1/2 hours, longer if necessary). Drain, saving the broth for soup. Cool chicken and remove skin and bones. Break chicken into large bite-size pieces, saving smaller pieces for soup.

Shortly before serving, heat the oil to 375 degrees F. Roll the large chicken pieces in flour. Then dip them into the milk and egg mixture. Finally roll the chicken in the cracker crumbs. Fry until golden (about 4 minutes). Since the frying time is so brief, the chicken is not greasy. Drain on paper towels.