One pound of boneless skinless chicken breasts, cut into one inch chunks
One sleeve of club crackers, crushed
Two eggs, scrambled
Vegetable oil or shortening, for frying
In a large freezer bag place your chicken and eggs. Shake well to coat the chicken. In a large shallow dish spread out your cracker crumbs. Carefully coat each piece of chicken in cracker crumbs, one at a time. If the coating isn’t to your liking feel free to add another coat by carefully repeating the coating process. Heat your oil or shortening to 350°. Cook your chicken for five minutes on each side. Drain excess grease on a paper towel.