Deviled Chicken II

5
sal 21

"Chicken pieces browned and coated in cracker crumbs, then braised in a devilish mixture of vinegar, ketchup, and spices."

Ingredients

30 m servings 415 cals
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Original recipe yields 4 servings

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Nutrition

  • Calories:
  • 415 kcal
  • 21%
  • Fat:
  • 11.1 g
  • 17%
  • Carbs:
  • 19.7g
  • 6%
  • Protein:
  • 55.5 g
  • 111%
  • Cholesterol:
  • 144 mg
  • 48%
  • Sodium:
  • 439 mg
  • 18%

Based on a 2,000 calorie diet

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Directions

  • Prep

  • Cook

  • Ready In

  1. Heat oil in a large skillet over medium high heat. Brown chicken in oil, then remove from skillet and dip in cracker crumbs to coat; set aside.
  2. To skillet add vinegar, garlic powder, dry mustard, cumin, Worcestershire sauce and ketchup. Stir together and cook until heated through and bubbly, about 7 to 10 minutes. Return chicken to skillet and cook, basting with sauce, for about 10 minutes or until cooked through (no longer pink inside).

Footnotes

  • Editor's Note
  • We have determined the nutritional value of oil for frying based on a retention value of 10% after cooking. The exact amount may vary depending on cook time and temperature, ingredient density, and the specific type of oil used.
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Reviews

5
  1. 6 Ratings

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This tasted great; however, next time I will double or even triple the sauce mixture so I will have enough left over to spoon over rice or noodles. Unfortunately, there was no sauce left over a...

Not enough sauce to baste the chicken. I followed the directions carefully and the sauce immediately reduced down in the pan. The crackers on the chicken all fell off while cooking and stuck to...

doubled gravy but still wasn't enough