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.
Christy – if you haven’t read them already, think about adding Richard Peck’s books to Katy’s library. I especially recommend “A Long Way from Chicago” and “A Year Down Yonder”. Both are written so that each chapter is nearly a short story on it’s own. When I homeschooled, we would sit at night and take turns reading aloud. Even Daddy enjoyed the shared time and voices. We read a lot of classics, but also just some great books for young folks. Enjoy handling those books – nothing like real paper and ink…
Thank you for letting me know about the books Lee, I can’t wait to check them out!
=D Richard Peck was our favorite Read Aloud author during our home school days.
Just thinking about those books make me giggle!
I hear there is a new one out: A Season of Gifts and I can’t wait to get it. Never mind my kids are 21 and 24 now 😉
My mom was a librarian and my dad a minister and college professor who had more than 10,000 books so I grew up reading. In fact we didn’t have a TV and I never got one until I was 31 years old. I must have a thousand or more books of my own but I have found use for ereaders without feeling like I’m cheating on paper! I borrow online books from my local library and have them delivered to the kindle reader ap on my ipad. I also joined an e book subscription service for 8.99 a month where you get unlimited online reading for that price. I do feel like my retention is waaaaay better when reading a physical copy of a book but I think there is a place for ereaders as well. I have a kindle firehdx and also a nook but have found it just as easy to use their aps on my ipad.
I absolutely agree. I will probably always use that app from time to time, as long as the internet and grid holds up at least :). What rich upbringing you had – in more ways that one!
Hi Christy, Can’t wait to try to make chicken. My daughter is coming home from college this weekend and I am going to plan to make this chicken. She is a stuffing queen and I think she will appreciate this meal. I do want to say also that I am a book in the hand kinda girl do not like the computer books. I want to feel the book turn each page and see it. I love love buying books and never do I feel guilty of spending money on books, magazines etc. I love reading and going to new and different places in my head. Thanks for sharing with us about your book love.
Christy, thanks for this recipe, can’t wait to try it, but tonight for supper I am using boneless pork chops along with the pork stuffing mix and using cream of mushroom soup.
I am an avid reader of books that I can hold in my hand. My nightly sleeping pill is a good book. I have just finished reading several series of books by Dee Henderson. I use and participate in an online book store called Paperback Swap. Once you become a member, you have access to about 5 million books. That number includes all kinds of books . You can spend hours just going through what you are interested in and reading the synopsis. When you find a book you want, click it and the person who has posted it will mail it to you. A visit to the website will be beneficial. As for me, I really like the convenience.
I am eagerly looking forward to your new cookbook. At most meals my husband wiill ask, “Is this Christy’s recipe”?
What a wonderful concept, I am definitely going to have to check it out!! Thank you so much for sharing the information with me!!
Christy, I have to say a big thank you for all your recipes. It just struck me as I was looking at those pictures of your hand dipping the chicken: “This part of the job is always SO MESSY (and yucky), and here Christy is dipping, holding a camera, probably washing her hands every 7.3 seconds going back and forth between the two, JUST so she can give us these amazing picture tutorials. How much she must love us all!” The chicken looks fabulous!
I love “real” books so much! There is nothing like reading a 100 year old treasure, by a favorite author, found for 50 cents in a second hand store. : )
My wife is now on a boneless chicken kick so this will be on the menu next week. I made something like this not long ago and used a new soup from Campbell’s call cream of chicken and mushroom soup. What a great idea.
Started on a reading jag back in 2006 and have barely missed a day since.
Hi Christy, I love seeing chicken recipes. My husband and daughter have sworn off red meat and pork :-(. I’m not happy. I saw a recipe for chicken croquette somewhere just wondering if you have one you could post? It was bread crumbs diced peppers but that’s all I remember. Sigh
Hey! I just call them Chicken Patties but I do have a great recipe and they are SO good and freeze really well! https://southernplatecom.bigscoots-staging.com/2012/03/chicken-patties-the-one-thing-i-dont-like-about.html