1 Place crackers in a large resealable plastic bag; seal bag and crushcrackers until they are coarse crumbs. Add flour, potato flakes, seasoned salt, and pepper to bag and mix well.
2 Beat egg in a shallow dish or bowl;heat oil in a large skillet over medium high heat.
3 One by one, dredge chicken pieces in egg beat, then place in bag with crumb mixture, seal bag and shake to coat.
4 Reduce heat to medium and cook coated chicken in skillet for 15 to 20 minutes, turning frequently, until golden brown andjuices run clear.
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|Serving Size: 1 Serving (199g)|
|Recipe Makes: 6|
|Calories from Fat: 130 (28%)|
|Amt Per Serving||% DV|
|Total Fat 14.4g||19 %|
|Saturated Fat 2.4g||12 %|
|Monounsaturated Fat 6.3g|
|Polyunsanturated Fat 4.7g|
|Cholesterol 103.7mg||32 %|
|Sodium 1250.2mg||43 %|
|Potassium 455.4mg||12 %|
|Total Carbohydrate 48.4g||14 %|
|Dietary Fiber 2g||8 %|
|Sugars, other 46.5g|
|Protein 34.5g||49 %|
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Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition.
Calories per serving: 469
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