Cracker-Crusted Fried Chicken
Appears in Cook's Country April/May 2015
Crunchy cracker crumbs can make a great fried chicken coating. But it took three weeks in the test kitchen and 60 pounds of chicken to get the texture just right.
WHY THIS RECIPE WORKS
The hallmark of great fried chicken is a crunchy exterior encasing moist meat. The crushed saltine shards we use for coating the chicken fry up extra-crisp and golden, with a leavening assist from cornstarch and baking powder. For maximum f...