- 1/8 cup oil for frying
- 8 skinless, boneless chicken breast halves
- 1 1/3 cups crushed saltine cracker crumbs
- 1/3 cup vinegar
- 1 teaspoon garlic powder
- 1 teaspoon dry mustard
- 1 1/2 teaspoons ground cumin
- 1 1/2 teaspoons Worcestershire sauce
- 1 tablespoon ketchup
- 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.
- 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).