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I don’t consider myself much of a “real” cook. If at all possible, I throw my ingredients in the crockpot in the morning, do a quick clean up of the kitchen, and let Mrs. Potts do the work all day. However, when I saw this recipe for homemade Chicken Fried Chicken I knew it would make my southern-cookin’-loving hubby very happy. So . . . I pulled on my apron and set to work.
The result? Amazing. It did take both my hubby and me almost a full thirty minutes to clean up after it was all done, but it was just delicious and he raved that it was the best chicken I’d made in almost sixteen years of marriage. Ever. (And trust me, we’ve eaten a lot of chicken in these last sixteen years!) So, while this one won’t be on the menu plan every week at our house, it sure was a fun treat. (And kept us eating at home on a Saturday night rather than spending $40 to feed our family of five Chicken Fried Chicken at Cracker Barrel!)
Wanna impress your southern-cookin’-loving hubby too (or just about anybody else?) Here you go. . .
- 4 (6 oz.) boneless, skinless chicken breasts Hopefully you have some in your freezer, or try Market Pantry Chicken 2.5 lb bag – $4.49 at Target (great price!)
- 2 tsp. salt
- 1 1/2 tsp. pepper
- 1 sleeve saltine crackers Use $1/2 Nabisco Crackers or $1/2 Keebler Crackers or Sunshine Cheez-It Baked Snack Crackers, exp. 3/25/12 (RP 01/29/12)
- 1 cup flour
- 1/2 tsp baking powder Use $0.30/1 Kingsford’s Corn Starch or Argo Baking Powder, exp. 4/15/12 (SS 11/06/11) or $0.30/1 Argo Baking Powder printable
- 1/2 cup milk
- 2 large egggs
- Place chicken breasts between thick plastic wrap and flatten to 1/4 inch thick (I had my hubby help with this one. . . we placed the chicken in large plastic ziploc bags, and rolled them out with a rolling pin.)
- Sprinkle with half the salt and pepper, set aside.
- Mix together the cracker crumbs, flour, baking powder, remaining salt and pepper.
- Whisk together 1 1/2 cups milk & eggs.
- Dredge chicken in cracker crumb mixture, then dip it in the milk mixture and back again in the cracker mixture one more time.
- Add oil to 1/2 in 12″ skillet (we used our cast iron skillet).
- Over medium high heat, fry the chicken in batches, about ten minutes, adding more oil as needed.
- Turn and fry four or five more minutes, until nicely browned.
- Place chicken on a wire rack on top of cookie sheet, and keep warm in 225 degree oven while remaining chicken is cooking.
If you’re a simply amazing cook, you can also try out this white country gravy. It looks just amazing, but didn’t work out so well for us. (Like I said at the beginning, I’m not always the most amazing cook and have just about given up making gravy!) So, if you’re like me pick up a packet of white gravy mix at the grocery store and your family will probably never know the difference.
Serve with . . .
Gravy We love the Publix brand white gravy mix!
$0.50/2 Pillsbury Crescent Dinner Rolls printable or $0.40/2 Pillsbury Crescent Dinner Rolls from SS 12/04/11)
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