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Tucky Chicken

Tucky chicken is a humble, old-school fried chicken recipe that delivers big crunch and comfort with very simple ingredients. Boneless chicken breasts are coated in a seasoned cracker crust, then fried until golden and crisp on the outside while staying juicy inside. It’s nostalgic, satisfying, and perfect when you want classic fried chicken flavor without complicated steps.
Prep Time15 minutes
Cook Time20 minutes
Total Time35 minutes
Servings: 6

Ingredients

  • 6 boneless skinless chicken breast halves
  • 30 saltine crackers
  • 2 tablespoons all-purpose flour
  • 2 tablespoons dry potato flakes
  • 1 teaspoon seasoned salt
  • 1/2 teaspoon ground black pepper
  • 1 large egg
  • 2 cups vegetable oil for frying

Instructions

  • Place the saltine crackers in a large resealable plastic bag and crush into coarse crumbs using a rolling pin.
  • Add the flour, potato flakes, seasoned salt, and black pepper to the bag. Seal and shake until well combined.
  • Beat the egg in a shallow bowl.
  • Dip each chicken breast into the beaten egg, coating both sides.
  • Transfer the chicken to the bag with the cracker mixture, seal, and shake gently until evenly coated.
  • Heat vegetable oil in a deep fryer or heavy saucepan to 350°F (175°C).
  • Fry the chicken in batches, turning occasionally, until golden brown and cooked through, about 15 to 20 minutes.
  • Remove and drain briefly on paper towels before serving.

Notes

  • Even Cooking: Pound thicker chicken breasts slightly for uniform thickness.
  • Extra Crunch: Let coated chicken rest for 5 minutes before frying.
  • Oil Test: Drop a crumb into the oil; it should sizzle immediately.
  • Oven Finish: If browning too quickly, finish cooking in a 350°F oven.
  • Storage: Best served fresh, but leftovers can be refrigerated up to 2 days.