34° Rosemary Crisp Pan-“Fried” Chicken

34° Rosemary Crisp Pan-“Fried” Chicken

34° Rosemary Crisp Pan-"Fried" Chicken from LaughingLemonPie.comDid you ever drop a box of 34° Crisps? Mega mega bummer, right? Yes, but! It could also be the start of something very very tasty…34° Crisp Pan-“Fried” Chicken!

If you haven’t (yet) dropped a box of crisps then you are either a) lucky, b) graceful, or c) haven’t been eating enough boxes of crisps!

Coordinated people can enlist the help of any child running around, or use this recipe as an opportunity to make some noise and get some aggression out – put a bunch of crisps in a plastic baggie and pound away! Alternately, you can whiz them briefly in a food processor until they are as coarse or fine as you like your fried chicken exterior to be. The end-goal here is like a wonderfully refined version of cornflake fried chicken.

I enjoy 34° Rosemary Crisps in this recipe, but Cracked Pepper or the new Limited Edition Toasted Onion would also be fantastic.

To make 34° Rosemary Crisp-crusted pan-“fried” chicken – “fry” chicken in non-stick pan, with little to no oil. Use chicken strips, tenders, skinless breasts, or skinless boneless thighs – your call! I’d go with whatever you already have in the fridge/freezer, or what’s on sale this week. Rest your freshly pan-“fried” chicken pieces atop a salad of spinach, Colorado peach slices, spiced walnuts, garden-grown tomatoes, feta, and drizzle the works with honey mustard dressing. You’ll be so glad you did!

34° Rosemary Crisp Pan-”Fried” Chicken


  • 1 chicken breast cut into tender-sized strips/pieces
  • 1/3 cup buttermilk
  • 2 tsp fresh ground black pepper
  • 2 tsp dijon mustard
  • 1/2 cup 34° Rosemary Crisp crumbs
  • 1/2 tsp salt


  1. Bash 34° Crisps in a plastic baggie, or using a food processor until they break down to the size of large crumbs.
  2. Cut chicken into tender-sized pieces (we used just 1 chicken breast - even though it was organic/natural it still amounted to 5 tenders - enough for 2 people).
  3. Place chicken strips in a bowl with 1/3 cup buttermilk, a good grinding of fresh black pepper, and a squirt of dijon mustard.
  4. Soak for 30 minutes (or up to 2 hours).
  5. Remove chicken strips from buttermilk and dredge them in the 34° Rosemary Crisp crumbs to which 1/2 tsp salt has been added.
  6. Place in a preheated non-stick pan (with a bit of oil if you choose).
  7. Pan-"fry" the pieces over med/med-high for about 5 minutes, until brown on bottom.
  8. Turn/flip and cook another 5 minutes over medium until cooked through and golden brown on all sides.

Looking for more fried chicken inspiration? If this whets your appetite and you want to go for the real thing, I HIGHLY recommend Fried & True: More Than 50 Recipes for America’s Best Fried Chicken and Sides. A great look at one of my favorite topics – available via Powell’s or of course at your local public library.

FYI: 34° provided LaughingLemonPie with crackers to sample, but we were not compensated otherwise for this post, and all opinions are (as always) our own.

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