Cracker-crumbed Chicken

8 Ingredients

Number of servings

2 1/2 cups leftover Woolworths snapz original crackers
1 1/2 cups leftover pretzels
1/4 cup plain flour
2 eggs
2 Woolworths RSPCA Approved chicken breast fillets
1/2 cup vegetable oil
1/2 cup raspberry, cherry & rosemary sauce
ingredient tip
1 sprig rosemary, leaves picked

Description

Use up leftover crackers for a crispy, savoury coating for your chicken, creating a festive, crunchy delight that will bring joy to every bite.

Use-it-up tip:

Replace chicken with leftover cooked turkey. Simply reduce the cooking time and cook just until the crumb coating is golden.

Method

Step 1 of 4

Process crackers and pretzels in a large food processor until a breadcrumb mixture of fine and coarse crumbs forms. Transfer to a shallow bowl. Place flour and eggs in two separate shallow bowls. Season flour. Whisk eggs until the yolk and white are well combined.

Step 2 of 4

Evenly cut each chicken breast horizontally into 3 pieces. Working with one piece at a time, press both sides into the flour to coat. Dip into egg to coat well, then press both sides into the crumb mixture to coat. Transfer to a large plate.

Step 3 of 4

Heat oil in a large frying pan over medium heat. Cook chicken, in 3 batches, for 3 minutes each side or until golden and cooked through, covering with foil to keep warm between batches. Transfer to a baking tray lined with paper towels to drain.

Step 4 of 4

Serve chicken with sauce and scattered with rosemary.