4 large boneless skinless chicken breasts
20 saltine crackers (1 cup)
½ c. finely grated Parmesan cheese
2 t. smoked sea salt (see Note)
1 t. smoked pepper (see Note)
1 t. smoked paprika (see Note)
1 t. red pepper flakes
1/8 t. dried oregano
1 t. garlic powder
1 egg, slightly beaten
2 Tbls. milk
2 Tbls. unsalted butter, melted
smoked sea salt for finishing
Spray a baking rack with non-stick spray or grease lightly with oil and place into an appropriate sized shallow baking pan. Set aside.
Add saltine crackers to a large plastic Ziploc bag and using a rolling pin, beat them into smaller pieces. Then roll them to make fine crumbs (or use a food processor and transfer to a large Ziploc bag).
To the bag, add Parmesan cheese, smoked salt, smoked pepper, smoked paprika, red pepper flakes oregano and garlic powder. Shake the bag well to combine all the ingredients.
In a small shallow bowl, whisk together the egg and milk.
Dredge the chicken breasts in the egg and milk mixture and then place in the bag with the saltines and seasonings. Add two at a time to avoid over-crowding. Shake well to coat.
Place chicken breasts on prepared baking rack. Place a piece of foil under rack for easy clean up. Drizzle melted butter evenly on chicken breasts.
Bake at 375 degrees for 30-40 minutes or until internal temperature reaches 165 degrees. Remove from oven and sprinkle a little more smoked sea salt over them. Let rest for 5-10 minutes before serving.