Copycat Cracker Barrel Fried Chicken

Contributed By: Parker


3/4 cup crushed cornflakes
1/2 teaspoon poultry seasoning
1/2 teaspoon paprika
1/4 teaspoon salt
1/4 teaspoon dried thyme
1/4 teaspoon pepper
2 tablespoons fat-free evaporated milk
4 boneless skinless chicken breast halves (4 ounces each)
2 teaspoons canola oil
1 tablespoon butter
1 tablespoon all-purpose flour
1/4 teaspoon pepper
1/8 teaspoon salt
1/2 cup fat-free evaporated milk
1/4 cup condensed chicken broth, undiluted
1 teaspoon sherry or additional condensed chicken broth
2 tablespoons minced chives


1. In a shallow bowl, combine the first 6 ingredients. Place milk in another shallow bowl. Dip chicken in milk, then roll in cornflake mixture.
2. In a large nonstick skillet, cook chicken in oil over medium heat until a thermometer reads 170°, 6 to 8 minutes on each side.
3. Meanwhile, in a small saucepan, melt butter. Stir in the flour, pepper and salt until smooth. Gradually stir in the milk, broth and sherry. Bring to a boil; cook and stir until thickened, 1 to 2 minutes. Stir in chives. Serve with chicken.

Helpful Hints:

TOTAL TIME: Prep/Total Time: 30 min.
YIELD: 4 servings.
Here's a lightened-up take on the classic southern comfort-food dish: chicken and gravy. This recipe has been a hit at our house since the first time we tried it!

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