Pan-Fried Chicken

INGREDIENTS
1/2 - 3/4 sleeve saltine crackers, crushed
2 Tbsp flour
2 Tbsp dry potato flakes (experiment w/ flavored potatoes)
1 tsp garlic powder
1 tsp seasoned salt
1/2 teaspoon ground black pepper
1 cup flour
1 egg
1 Tbsp vegetable oil
1 Tbsp butter
3 boneless, skinless chicken breasts, pounded


DIRECTIONS
Place crackers in a large ziploc-type bag; seal bag and coursely crush crackers. Add flour, potato flakes, garlic powder, seasoned salt, and pepper to bag and mix well.
Beat egg in a shallow dish or bowl; heat oil and butter in a large skillet over medium high heat.
Place flour in another plastic bag and coat chicken. Next, dredge chicken pieces in egg beat, then place in bag with crumb mixture, seal bag and shake to coat.
Reduce heat to medium and cook coated chicken in skillet for 12 to 18 minutes, turning frequently, until slightly past golden brown and juices run clear.