Crunchy Chicken Recipe Easy
For a deliciously flavorful and delightfully crunchy take on boneless skinless chicken breasts, check out this fun way to use boxed stuffing mix!
I pulled this out of Grandmama’s crate of recipes, which are currently residing at my house while I go through them and pull out recipes for my next book. My son is becoming a non enthusiastic meat eater as of late. He tends to gravitate more to veggies (cooked carrots are his favorite) and so when he ate two servings of this chicken, I knew I had a winner. Ricky is a diehard fan of Granny’s Oven Fried Chicken and declared this to be right up there with it. With even less work on my part that is another point in Crunchy Chicken’s favor. All in all, this is a wonderfully crunchy dish with a POP of flavor thanks to the non traditional use of stuffing mix. It comes together in a flash and cooks up while you do other things. All of that means this is a great dish that the whole family (including the cook!) will love!
And now for the recipe!
Recipe Ingredients:
Cream of chicken soup*
Milk
Boxed stuffing mix (flavor of choice)
Boneless skinless chicken breasts
*If you prefer, you can use my recipe for homemade cream of chicken soup in Come Home To Supper or the homemade recipe is here, in place of the canned soup and milk.
Start by placing the stuffing mix in a large zipper seal bag and beating the living mess out of it.
I highly recommend hammering out chicken or stuffing mix or cracker crumbs as often as possible as it helps work out the frustration with the craziness in the world around us – and keeps us sweet :).
Stir together the milk and cream soup until well blended.
Make a breading station by placing stuffing crumbs in one bowl and soup mixture in another.
Dip each chicken breast on both sides into the soup…
Then into the crushed stuffing mix, both sides.
Place these on a lightly greased baking sheet and bake at 400 for 20-30 minutes.
Thicker chicken breasts will need closer to thirty minutes, thinner will be closer to twenty. To check for doneness, just cut in the center of one and pull it apart a bit to make sure there isn’t any pinkness.
Serve this hot and crispy chicken as soon as it’s done, with a side of your choice. Mine is featured with Creamy Cucumbers, recipe coming soon!
Ingredients
- 4 large or 6 small boneless skinless chicken breasts
- 1 box Stovetop Stuffing Mix flavor of your choice (I use Chicken)
- 10 ounce can cream of chicken soup*
- 1/2 cup milk
Instructions
- Place stuffing mix in large zipper seal bag and crush with a rolling pin or meat tenderizer (or your hands).
- In bowl or measuring cup, stir together soup and milk until well blended. Pour stuffing mix crumbs in one bowl and soup mixture into another.
- Dip each chicken breast, on both sides, first into soup mixture and then into crumbs. Place on greased baking sheet.
- Bake at 400 for 20-30 minutes, or until chicken is lightly browned and no longer pink in the center.
Notes
Nutrition
You may also enjoy these chicken recipes:
Ritz Cracker Chicken Recipe: Only Three Ingredients
Crock Pot Chicken And Cornbread Dressing
As always, I’d just love to hear from you in the comments. You can talk about the weather where you are, this chicken recipe, the cucumber salad on the plate beside it, my self declared Year Of The Book at the bottom, or, just drop a “hidy!” because it is always a joy getting to hear back from you.
Hi Christy! I have a Nook. I also prefer holding a book and reading a book rather than a Nook. I like using a Nook when traveling which I don’t do a lot.
You must get WHERE THE RED FERN GROWS for your daughter to read. You may also enjoy reading it too!
I love chicken. Never been infatuated with stuffing but am going to try your grandmother’s recipe!
My cookbooks are suppose to be delivered by UPS today.
Where the Red Fern Grows made me cry….wonderful book.
The first meal I made for my husband after we got married was fried (boneless) chicken using crushed Stovetop as the coating. My thinking was “hey, it should be good – it’s already seasoned!” He took one look at it and said “What is it?” I told him it was chicken. LOL! My poor country hubby says “I’ve never had chicken like THAT before!” He was pretty picky in those days -has gotten and lot better since 🙂 – but I love to tell that story on him.
I love my Kindle too, for convenience, but I still like to hold a real book on occasion. I lot over to peruse the bookstore and touch and hold them. Library day at school was one of my favorite times. Real books are the best, but having an e-reader is pretty great too! ☺
*love to (where did “lot over” come from?? LOL)
My library would miss me if I totally gave up ‘real’ books! I always have about 30 on my wish list there. But, I also love my Kindle … I have about 300 there. I am rarely far from a book. I’d say from a good book, but sometimes I get a non-so-good book.
I’ve made a version of this chicken, but instead of milk, it called for cream. I found that to be a bit rich, so I am looking forward to your version. I think it will be ‘just right’.
I am a cross stitcher, and I once had a class with a sampler that paid homage to Thomas Jefferson. Instead of the quote that designer used, I used “I cannot live without books.” It fit my family.
What’s the side dish in the top photo? Potatoes au gratin, I assume. Is there a recipe?
Hey! That’s a cucumber side dish. I mentioned it under the final pic and I think on the first one, but I’m not sure which (or both). I’ll be posting that recipe next 🙂
Yep, mentioned under the last pic. Sorry! 🙂
No worries! Good to hear from ya today!
This recipe sounds great! I’m always looking for easy, good-sounding, great-tasting recipes to fix for dinner after a long day at work. I’m anxious to try this soon!
I am a tried and true real book fan. I don’t own one of the e-readers. I like holding a real book in my hands, the feel and weight of it, and the stacks and stacks of books on the floor by my full bookcases. To paraphrase Thomas Jefferson, It’s just not a good life without my books!!
I hope you continue to enjoy yours! Thanks, as always, for the great recipes. I am having fun working through your two cookbooks.
I’ve worn out three Kindles and am now reading on my second iPad. We have a house full of books purchased over 47 years of marriage and even before. We’ve pared every time we’ve moved but physical books tend to accumulate. It’s a balancing act!
I was a confirmed book worm also but I’ve had my kindle for over a year now and love the convenience. Some books I still read in print version though. I’m in the process of buying old classic books for my grandchildren. I can open one up, take a sniff and be magically transported back to library day in grammar school when I thought that was the most wonderful place in the world!