Country-Fried Chicken with Gravy

"This chicken is very moist. I usually use Club crackers for this and love the buttery flavor in the coating. Leftovers (if there are any) reheat well on a baking stone in the oven. I sometimes make another version of the gravy and don't always use the soup. But, the flavor of this compliments the chicken well and is very easy to prepare. The complete meal is served with mashed potatoes, biscuits, corn and a tossed salad....dessert is usually pie!"
 
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photo by Chef shapeweaver photo by Chef shapeweaver
photo by Chef shapeweaver
photo by Ayraia photo by Ayraia
photo by Ms B. photo by Ms B.
photo by Pumpkie photo by Pumpkie
Ready In:
30mins
Ingredients:
8
Serves:
4
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ingredients

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directions

  • Preheat oven to 350F.
  • Pound the chicken breasts to 1/4-inch thickness between 2 sheets of plastic wrap, using meat pounder or rolling pin; set aside.
  • Combine flour and pepper in a shallow dish.
  • Pour buttermilk into a second dish.
  • Spread crushed crackers on a plate.
  • Dredge chicken breasts, one at a time, in seasoned flour.
  • Dip into buttermilk, then into crushed crackers to coat thoroughly, pressing with fingertips to adhere.
  • Heat oil in a 12-inch skillet over medium-high heat.
  • Add chicken; cook 2 to 3 minutes on each side until golden brown and cooked through.
  • Remove to oven safe platter or cookie sheet (I use a baking stone); place in oven to keep warm.
  • Put remaining cracker crumbs into pan and lightly brown.
  • Stir mushroom soup into drippings and crumbs.
  • Combine remaining buttermilk and flour; add to soup mixture.
  • Add additional milk as needed.
  • Bring to a boil, stirring; remove from heat.
  • Serve chicken accompanied by gravy.

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Reviews

  1. I did this recipe tonight and absolutely loved it as did my husband. Will definitely add this to my recipe book
     
  2. Chicken was moist and the buttery crackers was a nice touch. I wasn't a big fan of the gravy. I will probably just save the recipe for chicken.
     
  3. I made this on 6/13/08 for our dinner. And the only thing that I did different was to use cream of chicken instead of the mushroom.( I just don't care for it ) The taste of the chicken was very good. And I do believe it was the buttery type of crackers that made this recipe different from other fried chicken recipes. This will be made again. Thanks for posting and "Keep Smiling :)"
     
  4. Made this for Sunday Company Dinner,everyone said,very good,I have always made country fried steak,nice change.I had biscuits,glazed carrots and cream puff dessert for a sweet country ending.Thank you ,saved to my cookbook,it is a "keeper."Rose of Sharon
     
  5. I made this for a country-style family feast and everybody was raving about it. Very easy too! Thanks for the recipe!!
     
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Tweaks

  1. I made this on 6/13/08 for our dinner. And the only thing that I did different was to use cream of chicken instead of the mushroom.( I just don't care for it ) The taste of the chicken was very good. And I do believe it was the buttery type of crackers that made this recipe different from other fried chicken recipes. This will be made again. Thanks for posting and "Keep Smiling :)"
     

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