Cream of Mushroom Fried Chicken

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READY IN: 1hr 30mins
SERVES: 4-6
YIELD: 1 cup
UNITS: US

INGREDIENTS

Nutrition
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DIRECTIONS

  • Prepare raw chicken chunks on a plate, whisk eggs together in a small bowl, and pour bread crumbs into a second small bowl. Gather the three dishes together near the stove-top for easy frying.
  • Heat a generous amount of cooking oil in a frying pan on Medium-Medium High heat.
  • Dip each piece of chicken into the eggs and then coat in bread crumbs before placing on the frying pan.
  • Continue the previous step until all the chicken is fried, being careful to turn the chicken using tongs or cooking chopsticks to prevent burning. I usually only move the chicken once or twice while cooking so the breading stays on.
  • When each piece of chicken is fully cooked, move it to another plate covered with paper towels to drain the grease before placing all of the chicken into a regular sized casserole dish.
  • Once all of the chicken is fried and in the casserole dish, mix together the cream of mushroom soup and water in a bowl and cover the top of the chicken with the mixture. (I pour the soup into a bowl and simply refill each can with water).
  • Bake in the oven at 375 degrees for about 45 minute or until the chicken is golden brown and soup is bubbling.
  • Serve over white rice or pasta and season with salt and pepper.
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