Country-Fried Chicken with Gravy
![photo by Chef shapeweaver](https://img.sndimg.com/food/image/upload/f_auto,c_thumb,q_55,w_860,ar_3:2/v1/img/recipes/77/47/8/picQ9BaEz.jpg)
photo by Chef shapeweaver
![](https://img.sndimg.com/food/image/upload/f_auto,c_thumb,q_55,w_48,ar_1:1/v1/food_avatar/40910814/HTT3Li2mSLafnvHmzvCO_AlsoPurpleRoses.jpg)
![photo by Ayraia](https://img.sndimg.com/food/image/upload/f_auto,c_thumb,q_55,w_200,ar_3:2/v1/img/recipes/77/47/8/picsuUBhR.jpg)
![photo by Ms B.](https://img.sndimg.com/food/image/upload/f_auto,c_thumb,q_55,w_200,ar_3:2/v1/img/recipes/77/47/8/picaW2op3.jpg)
![photo by Pumpkie](https://img.sndimg.com/food/image/upload/f_auto,c_thumb,q_55,w_200,ar_3:2/v1/img/recipes/77/47/8/pic5FnlEr.jpg)
- Ready In:
- 30mins
- Ingredients:
- 8
- Serves:
-
4
ingredients
- 4 boneless skinless chicken breasts
- 1⁄2 cup all-purpose flour
- 1⁄4 teaspoon fresh ground black pepper
- 3⁄4 cup buttermilk
- 1 cup finely crushed buttery cracker
- 3 tablespoons peanut oil
- 1 can cream of mushroom soup
- 1 cup milk (more or less)
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.
Questions & Replies
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Reviews
-
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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Tweaks
-
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 :)"
RECIPE SUBMITTED BY
Ms B.
United States