What’s For Dinner: Chicken Fried Chicken (which would be exactly the way to my hubby’s heart . . .)

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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. . .

 

Southern Chicken Fried Chicken adapted from Mommys Kitchen ~ find detailed directions & pictures over HERE

Ingredients

  1. 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. 2 tsp. salt
  3. 1 1/2 tsp. pepper
  4. 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)
  5. 1 cup flour
  6. 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
  7. 1/2 cup milk
  8. 2 large egggs
  9. oil

 

Directions

  1. 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.)
  2. Sprinkle with half the salt and pepper, set aside.
  3. Mix together the cracker crumbs, flour, baking powder, remaining salt and pepper.
  4. Whisk together 1 1/2 cups milk  & eggs.
  5. Dredge chicken in cracker crumb mixture, then dip it in the milk mixture and back again in the cracker mixture one more time.
  6. Add oil to 1/2 in 12″ skillet (we used our cast iron skillet).
  7. Over medium high heat, fry the chicken in batches, about ten minutes, adding more oil as needed.
  8. Turn and fry four or five more minutes, until nicely browned.
  9. 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  . . .

Mashed Potatoes

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)

 

Visit I Heart Publix for more coupon matchups, and check out $5 Dinner Mom for more bargain meal deals. If you need a little more menu inspiration, check out the Recipe Gallery, and you can also see more recipe ideas over on my Pinterest board! 

 

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Comments

  1. Shelley says:

    Love that you posted this recipe. I stumbled on this same recipe on Pinterest last week and after slaving over the stove, and cleaning the kitchen, for what seemed like hours and hours, we had the best Chicken Fried Chicken we’ve ever eaten! My gravy actually turned out pretty good and my hubby and kids raved about it for days. Great recipe!

    • Laurie says:

      So glad to hear the gravy worked – I don’t know what I did wrong! (I think I have a mental block when it comes to gravy… I never seem to get it right!) Thanks so much for sharing, Shelley – a bit of work but so worth it ;)

  2. Lana says:

    If you fry your chicken in a dutch oven you have minimal grease cleanup. I have a cast iron one and a shallow aluminum one and either one works great. You will be amazed at the difference! Also, try this for your gravy: after you remove the chicken take the pan off the heat and add ALL of the gravy ingredients at once. Use a whisk and whisk it until it is absolutely smooth. Return to med heat and stir with a wooden spoon in a figure 8 pattern until it is thickened and bubbly. I promise you this method is fool proof. I do all my gravy this way and I am famous for my gravy. :)

    • Laurie says:

      Thanks so much for the tips Lana – I’ll have to try them! :) (I’d love to make gravy, but have just about completely given up….)

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