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- Substitute saltine crackers for bread crumbs to make delicious, pan-fried or baked breaded chicken. By crushing the crackers into fine crumbs and adding spices, you can make a simple coating for chicken breasts. Since the crackers already have a high sodium-content, you don't need to add salt.
What is the difference between saltine crackers and soda crackers? Absolutely nothing. They are different names for the same thing. A saltine, or soda, cracker is made from flour, baking soda, and salt along with a few other ingredients that may vary from recipe to recipe.
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Substitute saltine crackers for bread crumbs to make delicious, pan-fried or baked breaded chicken. By crushing the crackers into fine crumbs and adding spices, you can make a simple coating for chicken breasts. Since the crackers already have a high sodium-content, you don't need to add salt to your recipe. Pan-fry the saltine cracker chicken in oil to make a crispy crust or bake the chicken for a lighter meal.
Preparation
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Place the chicken breasts on a cutting board and cover with plastic wrap.
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Use the flat side of a meat mallet to flatten the chicken breasts until they are approximately 1/2 inch thick.
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Place the saltine crackers in a plastic storage bag and seal. Crush the crackers with a rolling pin until the crumbs are fine.
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Add 1 tbsp. black pepper and 1 tsp. chili powder to the cracker crumbs. Shake the bag to mix the spices and crumbs together.
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Coat the chicken breasts in flour. Dip the floured breasts in evaporated milk.
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Place the damp chicken in the plastic bag. Shake the bag to coat them with cracker crumbs.
Baking
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Preheat the oven to 350 degrees F.
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Arrange the chicken on a baking sheet and place in the oven.
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Soda Crackers Vs Saltines Butter
Bake for 20-30 minutes or until the internal temperature reaches 165 degrees F, which is the standard safe temperature set by the United States Department of Agriculture.
Soda Crackers Vs Saltines 1
Pan-Frying
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![Crackers Crackers](https://i.pinimg.com/736x/b0/20/a9/b020a9886d8b46847164a5ea55b51068--toffee-cracker-recipe-saltine-cracker-toffee-christmas-crack.jpg)
Canon ip2770 driver windows 10. Heat 1/4 cup oil in a frying pan at a medium-high heat.
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Place the chicken in the pan and cook both sides are golden brown and the internal temperature is 165 degrees F.
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Remove the chicken from the pan with kitchen tongs. Blot excess oil from the chicken with paper towel before serving.
Tip
Substitute your favorite herbs for the pepper and chili powder, if desired. Do not salt the chicken before cooking.
Warning
Use caution when removing the baking sheet from the oven and when handling the hot oil.
Breaded food has a satisfying crunchy texture when used as a coating on baked or fried foods or as a topping on casseroles. Saltine crackers, sometimes recommended for breading, easily provide the crunch but are high in salt. Too much sodium in the diet can contribute to high blood pressure, heart disease and other illnesses. Breadcrumbs provide a healthier alternative for breaded foods, particularly when they are whole-grain.
Crackers vs. Breadcrumbs
Some recipes use saltines for breading due to their simplicity; crackers require only crushing, but breadcrumbs may require more preparation, especially if homemade. Crackers are already preseasoned and flavorful, but breadcrumbs may be bland if seasonings are not added. They also may not develop the same crisp coating as crackers if they aren't suitably dried before use. Purchased breadcrumbs save you the work of making your own, but they may contain high sodium and fat. Check the label before buying.
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Whole-Grain Benefits
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The main benefit of using breadcrumbs, other than the lower sodium content, is the option to use whole grains. Whole-grain bread provides all the nutritive benefits of the grain used, including B vitamins, fiber and antioxidants. A bread containing a variety of grains and seeds works especially well for breading because the different grains provide more flavor without the need for salt. For example, seed breads retain a nutty flavor that may be the perfect complement to your dish.
Considerations
The texture of breadcrumbs depends on their size and how dry they are. Cubed bread, baked at a low temperature for 10 to 15 minutes, becomes dry but not burned. Day-old bread and bread heels work especially well because they have already begun to dry naturally. Running the oven-dried breadcrumbs through a food processor or blender before use creates a finer-textured, almost powdery crumb that provides optimum crunch. When used as a topping on a casserole, larger crumbs absorb more moisture and may not develop as much crunch. Celery seed adds a salty flavor to breadcrumbs, and thyme, sage and pepper work well with most foods. Experiment with your favorite herbs when seasoning breadcrumbs.
Cooking Techniques
Breaded foods are often fried in oil, which adds fat to the meal. Breadcrumbs may also develop a soggy texture when immersed in oil. Pan frying in a small amount of a healthy oil, such as olive oil, provides a suitable preparation method for some foods, including thin cuts of chicken and fish. To avoid oil altogether, bake the breaded food in the oven, using a cooking spray if needed. The breadcrumbs still become crisp and crunchy, but the food won't be greasy.