Cracker Crusted Deep Fried Chicken Recipe


  • Salt and pepper
  • 2 tablespoons Worcestershire sauce
  • 2 tablespoons soy sauce
  • 2 teaspoons cayenne pepper
  • 1 teaspoon garlic powder
  • 3 pounds bone-in chicken pieces
  • 36 square saltines (1 sleeve crushed with a rolling pin into crumbs)
  • 1/2 cup all-purpose flour
  • 1/2 cup cornstarch
  • 1 teaspoon baking powder
  • Vegetable oil for deep frying
  • 1 ½ quart cold water


  1. In a large bowl mix together the cold water, Worcestershire sauce, soy sauce, cayenne pepper, garlic powder, and 2 tablespoons of salt. Place the chicken in the brine mixture and marinate in the refrigerator for 1 to 4 hours.
  2. While chicken is brining in a large bowl mix together the flour, cracker crumbs, cornstarch, ½ teaspoon salt, 2 teaspoons pepper, and baking powder.
  3. Remove the chicken from the brine 1 piece at a time and roll them into the cracker crumb mixture pressing to adhere the crumbs to the chicken. Place each piece of chicken on a wire rack over the top of a baking pan to catch any crumbs falling off the chicken. Refrigerate for 30 minutes.
  4. While chicken is resting heat oil to 350F. Depending on the size of your deep fryer cook chicken in batches until pieces are golden brown and done. (160F. for breasts – 175F. for dark meat) place chicken on a serving platter lined with paper toweling.