“I am not a glutton. I am an explorer of food.” Erma Bombeck
I’ve been making this dish for awhile and it just keeps getting better. The original recipe I pulled off the Internet called for all boneless breasts and very little seasoning and, as a result, it was a little bland I thought. I added a little more butter, some Cajun seasoning, some Adobo seasoning and mixed up the chicken parts because I’ve always found dark meat (i.e. thighs) to be more flavorful and more moist … for the white meat I sometimes use a couple of boneless breasts or I substitute four or five breast tenderloins.
Place eggs and cracker crumbs in two separate shallow bowls or pans. Mix cracker crumbs with garlic salt, Cajun seasoning, Adobo and pepper. Dip chicken in the eggs, then dredge in the crumb mixture to coat.