- chicken breast halves, skinless and boneless
- sleeves crackers
- canola or vegatable oil
2. Place chicken in gallon ziplock bag and beat out until 1/4 inch thick. Crack eggs into bowl and beat with fork. Crush saltines and put in a separate bowl.
3. Cut each chicken breast into three strips and dip each piece first in egg mixture, then in cracker crumbs, being careful to coat completely. Drop each piece into oil and cook, turning once, on medium to medium high heat until browned on both sides. Drain on paper towel lined plate.
Equal Parts Mayonnaise and Ketchup
Combine mayo and ketchup in a bowl. Completely cover the top with black pepper by sprinkling it on. Stir. Repeat once more. Serve!
This sauce is excellent with burgers, chicken, fries, and pretty much any other dippable or spreadable food