Crunchy Valley Chicken Rsc
Get ready to indulge in the perfect balance of crispy, juicy, and flavorful with this Crunchy Valley Chicken Rsc recipe! Tender chicken breasts are marinated in tangy buttermilk for optimal juiciness, then coated in a mouthwatering breading made from a seasoned flour mixture and buttery cracker crumbs. The addition of garlic powder, paprika, and oregano infuses the coating with irresistible savory goodness, while the crushed crackers add an extra layer of crunch that sets this dish apart. Fried to golden perfection, this chicken is delicious on its own or drizzled with a touch of honey for a sweet and savory twist. Perfect for family dinners or gatherings, this 20-minute recipe pairs beautifully with creamy mashed potatoes, fresh salads, or your favorite dipping sauces. Bring restaurant-quality, crispy fried chicken straight to your table with this easy, crowd-pleasing dish!
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Recipe Information
Ingredients
- 4 pieces chicken breasts
- 2 cups buttermilk
- 1.5 cups all-purpose flour
- 0.25 cups cornstarch
- 1 teaspoon garlic powder
- 1 teaspoon paprika
- 1 teaspoon dried oregano
- 1 teaspoon salt
- 0.5 teaspoon black pepper
- 2 cups of crushed crackers butter-flavored crackers (e.g., Ritz)
- 2 large eggs
- 1 quart vegetable oil
- 2 tablespoons (optional, for drizzling) honey
Instructions
Place the chicken breasts between two pieces of plastic wrap or parchment paper and flatten to an even thickness of about 1/2 inch using a meat mallet or rolling pin.
In a large bowl, add the buttermilk and submerge the chicken breasts. Cover and marinate in the refrigerator for at least 1 hour, or up to overnight for optimal tenderness.
In a shallow dish, combine the flour, cornstarch, garlic powder, paprika, dried oregano, salt, and black pepper.
In a separate shallow dish, beat the eggs until fully combined.
In a third dish, spread out the crushed buttery crackers.
Remove the chicken from the buttermilk, allowing excess liquid to drip off.
Dredge each piece of chicken in the flour mixture, then dip it in the beaten eggs, and finally coat it with the crushed crackers. Press the crackers onto the chicken to ensure they adhere well.
Heat the vegetable oil in a large skillet or deep frying pan over medium heat until it reaches 350°F (175°C). Use a thermometer to monitor the temperature if possible.
Carefully place the breaded chicken in the hot oil, frying in batches if necessary to avoid overcrowding. Cook for 3-4 minutes per side, or until the chicken is golden brown and cooked through (internal temperature should reach 165°F or 75°C).
Transfer the cooked chicken to a wire rack set over paper towels to drain any excess oil.
Optional: Drizzle the chicken with honey for a touch of sweetness before serving.
Serve hot with your favorite dipping sauce or as a main dish paired with sides like mashed potatoes, steamed vegetables, or a fresh salad.
Nutrition Facts
Calories |
2674 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 241.9 g | 310% | |
| Saturated Fat | 38.5 g | 192% | |
| Polyunsaturated Fat | 142.1 g | ||
| Cholesterol | 254 mg | 85% | |
| Sodium | 976 mg | 42% | |
| Total Carbohydrate | 75.6 g | 28% | |
| Dietary Fiber | 2.0 g | 7% | |
| Total Sugars | 14.3 g | ||
| Protein | 67.8 g | 136% | |
| Vitamin D | 2.1 mcg | 11% | |
| Calcium | 189 mg | 15% | |
| Iron | 4.6 mg | 25% | |
| Potassium | 735 mg | 16% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
