Crispy Cracker-Coated Chicken Breasts with Gravy
Pounded chicken breasts get an extra-crispy cracker coating that stays crunchy even under a blanket of smooth, savory gravy. This quick weeknight version skips the fuss while delivering satisfying texture and rich, comforting flavors.
YIELD
6 servingsPREP
15 minCOOK
15 minREADY
35 minThese crispy cracker-coated chicken breasts deliver all the satisfaction of fried chicken in a fraction of the time. Boneless breasts get pounded thin for quick cooking, then coated in crushed crackers that create an irresistibly crunchy crust.
A quick pan-fry in butter and oil gets them golden, then you’ll top them with prepared gravy for an easy weeknight dinner.
Serve with rice, noodles, or mashed potatoes to catch every bit of that savory gravy.
Kitchen Tips
- Pound chicken to even ½-inch thickness so it cooks uniformly
- Use saltine or Ritz crackers for the coating, crushed fine in a food processor
- Press the cracker coating firmly onto the chicken so it doesn’t fall off during frying
- Heat the gravy separately and pour over just before serving to keep the coating crispy
Ingredients
(2 sleeves) crushed, i use one sleeve and the other amount with panko breading *
Directions
Place chicken breasts between 2 sheets of heavy duty plastic wrap, and flatten to ¼ inch thickness using a meat mallet or rolling pin.
Sprinkle ½ teaspoon salt and ½ teaspoon black pepper evenly over chicken. Set aside.
Combine cracker crumbs (panko crumbs), 2 cup flour, baking powder, 1½ teaspoon salt, 1 teaspoon black pepper, and ground red pepper.
Whisk together 1½ cup milk and eggs.
Dredge chicken in cracker crumb mixture; dip in milk mixture, and dredge in cracker mixture again.
Pour oil to a depth of ½ inch in a 12 inch skillet. Heat to 360 deg.
Fry chicken in batches, 10 minutes, adding oil as needed.
Turn and fry 4 to 5 minutes or until golden brown. Remove to a wire rack in a jellyroll pan.
Keep chicken warm in a 225 deg oven.
Use 2 packs of McCormacks country or sausage gravy.
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