Chicken Tenders: with Ritz Crackers & Sriracha-Soy Ketchup
Source: Rachael Ray
Love these, great flavor!
If you don't like a lot of kick, reduce the Sriracha in the Sriracha-Soy Ketchup
Ingredients
- 20 chicken breast tenders
- canola oil, for frying
- flour, for breading chicken
- salt and pepper
- 3 eggs
- 1 sleeve Ritz crackers, whizzed into crumbs using a food processor
- 1/2 c. grated Parmigiano-Reggiano
- 1 t. smoked paprika (rounded teaspoon)
- 1 t. granulated garlic
- 1 t. granulated onion
Sriracha-Soy Ketchup
- ½ c. ketchup
- ¼ c. sriracha (less for less heat)
- 2 Tbls. low sodium soy sauce (Kikkoman)
Instructions
Sriracha-Soy Ketchup: In a small bowl, mix ketchup with the sriracha and soy sauce. Refrigerate if made ahead of time, or set aside while chicken is frying, until ready to serve.
In a wide skillet, add a shallow layer of oil; heat over medium to medium-high. Don’t get too hot.
Set up three shallow dishes:
1) Place some flour in the first dish; season with salt and pepper.
2) In the second dish, whisk the eggs with salt and pepper.
3) In the third dish, mix the cracker crumbs, cheese, paprika, granulated garlic and onion.
Dredge the chicken in the flour, dip in the egg, then coat in the cracker mixture, pressing to adhere.
Working in batches, fry the chicken until browned and cooked through, about 5 minutes per side. (If the coating gets too brown before the chicken is done, transfer the chicken to a baking sheet, cover with foil and bake at 350° until cooked through.)
Arrange the chicken on a platter; sprinkle with the scallions. Serve with the sriracha-soy ketchup.
Serves 6
NOTE: You can freeze the leftover Parmigiano-Reggiano cheese from the wedge, to use another time. Wrap well in saran wrap, then place in a ziplock bag. Cut it into chunks or shred it all right away