| 1 | Wash chicken. |
| 2 | Cut chicken into 1 inch chunks and place on a paper towel. |
| 3 | Pat dry. |
| 4 | Prepare cracker mixture: use about 6 each of regular salted crackers, cheese crackers, champagne crackers and 1 piece of dried toast. |
| 5 | Run through quisnart until thoroughly crushed. |
| 6 | Add seasonings and pulse mixture (option: reduce seasoning by half and add 1 tablespoon shake & bake chicken mix). |
| 7 | Place mixture in a small bowl. |
| 8 | Melt butter. |
| 9 | Dip chicken in butter and roll it in crumb mixture to coat completely. |
| 10 | Place on an ungreased cookie sheet and bake at 400f for 10 to 12 minutes. |
| 11 | Serve with two or three sauces and french fries. |
| 12 | Sauces: 1) heat ?cup liquid honey. |
| 13 | 2) heat any barbeque sauce. |
| 14 | 3) heat ?cup honey and add 2 tb of heinz 57 sauce. |
| 15 | 4) sweet & sour sauce: 1/8 cup brown sugar 1/8 cup vinegar 1/8 cup catsup 1/8 cup orange juice with 1 tb cornstarch stir, & heat in microwave until thickened |
