Boneless Fried Chicken


I have fond memories of visiting my grandma and eating the best meals at her house. She would be hard at work in the kitchen, all the steam taking the curls right out of her hair, her arm dabbing at the sweat on her forehead . . . all in the name of love. Well, Sunday I “loved” my family in much the same way. I could just feel my hair falling flat as I fried chicken, boiled potatoes, and whisked gravy on the stovetop, using three burners out of four to create some good down home cookin’. These recipes come from Paula Deen, the Southern Queen, herself. Man how I would love to visit her home for dinner. Whoooooeeeee! Her recipes are so good. Yet her hairstyle always looks intact. Hmmmm….


2/3 c buttermilk

2 eggs

2 sleeves saltine crackers, crushed

1 c flour

1 1/2 t Lawry’s Seasoning Salt

6 boneless skinless chicken breasts, cut in chunks & pounded to ½-inch thickness

vegetable oil


serve with: Homestyle Gravy and Mashed Red Potatoes


In bowl, whisk buttermilk and eggs together. In separate bowl, mix crackers, flour and seasoning salt. Line rimmed baking sheet with tin foil and place wire rack over baking sheet. Dip chicken pieces in buttermilk/egg mixture followed by cracker/flour mixture. Place chicken on wire rack and let sit 10 minutes, until crusted.


Heat ½-inch oil in large skillet over medium/low heat. Fry chicken in oil 5-6 minutes per side or until golden and cooked through. Drain on paper towels. Drain oil, reserving drippings for homestyle gravy recipe.

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