Put about 1 cup of Butter Crisco and then put prob a cup or so of vegetable oil into a large deep pan...heat on 6-7 (med-hi) heat til hot...sprinkle a drop of water and if it pops it's ready!

Now in a gallon bag......

crush 2 bags of saltine crackers

4 TBS of Flour

4 TBS of Dry Potato Flakes

1 TBS of seasoned salt (or to taste)

1 TBS of seasoned pepper (or to taste)

1 TBS of Cayenne pepper (or to taste)

Mix together

whisk 2-4 eggs until thoroughly mixed in a bowl

Now I use a family pack of boneless ckn breast..I cut the breast in half

dip in egg then place chicken in bag until coated

place in hot pan....heat for 5 min on one side then turn and cook other side for another 5 min...now flip again and cook for 3min (reduce heat to 5 or medium setting) flip again and cook another 3 min....so that is 16 min total of cooking time!

Take out of oil and place on Paper towels to drain oil!

Make sure to put heat back to med-high for next batch in oil!

YUMMY!!!! This makes the best ---moist yet not oily tasting FRIED CHICKEN!!

This recipe was AWESOME!!! and So easy!!!

• 1 lb boneless pork tenderloin (approximate) (I did a 3.88lbs)
• salt and pepper
• dry seasoning, of your choice (thyme, savory, rosemary, garlic powder, onion powder, Italian seasoning, or a mixture)
• **I used a can of Coke, garlic powder, tony's creole seasoning, onion powder, pepper, a little cayenne, 
• veggies if you want (I did potatoes and carrots)

Directions:

 

Prep Time: 10 mins

Total Time: 1 1/4 hr

****I did the dry ingredients as a rub then cut the potatoes and mini carrots in the dish (next time a bigger then 9x13 for more veggies)

1.  NOTE:  The success of this cooking method will depend upon how accurate the temperature of your oven is and how well your oven retains heat.  Adjust cooking time +/- according your individual oven.
2. Determine the EXACT weight of roast from the meat wrapper. Weight will determine how long to cook the roast.
3. Preheat oven to 500-550 degrees. Remove tenderloin from refrigerator.  Season meat as desired.  Place seasoned meat in an uncovered roasting pan.
4. Bake EXACTLY 5 1/2 minutes PER POUND.  Adjust +/- according to your oven's accuracy and heat retention. Turn oven OFF and DO NOT open oven door for 1 hour. Remove from oven and let rest 5 minutes to redistribute internal juices. Roast will be done, very slightly pink in the center, and very moist. (so mine I cooked 20.5 min)
5. NOTE:******* For anyone questioning this method of cooking, it really does reach the proper internal temperature on a thermometer. If you have a thermometer that has a wire that goes through the side of the oven door, by all means use it and set alarm for 140-145 degrees. It should go off before the hour is up. After resting 5-10 minutes, the roast should reach 145-150 degrees.
6. According to Sara Moulton on FoodTV, salmonella is killed at 138 degrees, and 145 is a safe temperature for pork, although the USDA recommends 160 degrees (meat will be drier).
7. VARIATION:  To make Roasted Veggies along with the tenderloin, peel carrots and potatoes, and cut into about 1-inch cubes.   Season as desired and drizzle with a little oil.  Add vegetables to pan around (but NOT touching) pork tenderloin.  Cook tenderloin as instructed above.  The roasted potatoes and carrots should be done when the roast is done.  You may need to adjust the size of the potatoes and carrots depending upon the weight of your tenderloin and how long you cook it. (Mine touched the meat..it was too big and crowded that's why I said bigger pan next time)

(I did not do oil on the veggies...I just let everything sit in the coke seasoning mix in the fridge for a couple hrs(Over night would have been best) before I put the pan into the oven I dumped the coke out of the pan!)

OMG I thought this was ABSOLUTELY AMAZING!!!!!