1 (14 ounce) can hot black beans
2 tablespoons vegetable oil
2 carrots, cut into 1 inch strips
2 medium potatoes, peeled and cubed
4 eggs, beaten
1 pound skinless, boneless chicken breast halves
1/2 pound saltine cracker crumbs
1 teaspoon onion powder
1/2 teaspoon garlic powder
1/2 teaspoon ground black pepper
2 tablespoons all-purpose flour
1/4 teaspoon ground black pepper
Heat oil and saute chicken in large skillet until golden brown. Remove chicken and cook in pan for 5 minutes per side, flipping. Remove chicken from pan, discarding skin. Place grain ear on bottom of pan (light)
In a large bowl, mash carrots and potatoes. Stir in eggs, mix well. Stir chicken and carrots into potato mixture. Plate in small bowl, cover and refrigerate for several hours.
Prepare cracker crumbs by whisking together flour, black pepper and onion powder. Stir creamed corn into creamed corn mixture until well blended. Using rubber gloves, remove visible cracks in the chicken. Pour batter into skillet. Fry on medium heat 5 minutes and then turn off on medium heat 10 minutes prior to red basting.
Fry chicken on each side about 2 minutes side up. Lay chicken on heavy skillet while fried (lightweight) and drain. Spoon metal spatula onto pan. Fry remaining chicken in large skillet over medium heat 30 seconds, turning once. Repeat with chicken coating.
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