This also makes its own gravy. Brings back fond memories of Sunday dinner with the family. Serve with mashed potatoes and tossed salad.

Candy
Advertisement

Ingredients

4
Original recipe yields 4 servings
The ingredient list now reflects the servings specified

Directions

  • Cut breasts into 6 pieces each. Dip into flour, then into beaten eggs, and finally into cornflake crumbs.

    Advertisement
  • In a large skillet, heat oil over medium heat. Place chicken pieces in skillet. Fry until light brown. Leave chicken in pan; dissolve bouillon in hot water, then add to pan. Cover the pan, and simmer for 30 to 45 minutes.

Nutrition Facts

238 calories; 13.7 g total fat; 128 mg cholesterol; 675 mg sodium. 9.8 g carbohydrates; 18.2 g protein; Full Nutrition


Reviews (17)

Read More Reviews

Most helpful positive review

Rating: 5 stars
12/08/2003
I let my chicken get a little too done but you couldn't even taste the burnt part! The gravy was excellent on my mashed potatoes. I thought the breading on the chicken would get soggy and taste gross but it was great. I'll definetely make this again! Read More
(16)

Most helpful critical review

Rating: 2 stars
04/26/2010
The best way I have found to make chicken like this is to dip the washed and dried chicken in egg then roll in Panko (or Japanese style) bread crumbs instead of flour and cereal salt and pepper - and the most amazing ingredient is to fry these in coconut oil! I know you think I'm crazy... but it isn't sweet it gives these lovely chicken tenders a new twist in taste!! Don't knock it til you try it. You may have to go to a Whole Foods type store to find the coconut oil it is worth the trouble and cost! Read More
(10)
20 Ratings
  • 5 star values: 10
  • 4 star values: 5
  • 3 star values: 3
  • 2 star values: 2
  • 1 star values: 0
Rating: 5 stars
12/08/2003
I let my chicken get a little too done but you couldn't even taste the burnt part! The gravy was excellent on my mashed potatoes. I thought the breading on the chicken would get soggy and taste gross but it was great. I'll definetely make this again! Read More
(16)
Rating: 5 stars
02/09/2004
These were really good. I too thought they were going to be soggy and not edible but they werent. They were delicious. I will definately make these again. Thanks!! Read More
(13)
Rating: 5 stars
06/23/2003
What a fantastic recipe! (My husband absolutely loves it!) Read More
(13)
Advertisement
Rating: 3 stars
06/23/2003
Not my favorite dish Read More
(11)
Rating: 5 stars
12/22/2008
We just finished eating this and it's a good thing I made extra or I'd have nothing to eat for lunch tomorrow! I didn't bother with simmering in the bouillon water so we just had them as chicken tenders! They were crispy and we served with a variety of dipping sauces. This is a healthy alternative to fast food because we used all white-meat chicken and fried in olive oil. Yum! Read More
(11)
Rating: 5 stars
10/02/2006
this was a extreamly tender flavorable chicken. i highly recomend this recipe. true down to the roots southern cooking Read More
(10)
Advertisement
Rating: 2 stars
04/26/2010
The best way I have found to make chicken like this is to dip the washed and dried chicken in egg then roll in Panko (or Japanese style) bread crumbs instead of flour and cereal salt and pepper - and the most amazing ingredient is to fry these in coconut oil! I know you think I'm crazy... but it isn't sweet it gives these lovely chicken tenders a new twist in taste!! Don't knock it til you try it. You may have to go to a Whole Foods type store to find the coconut oil it is worth the trouble and cost! Read More
(10)
Rating: 4 stars
11/25/2006
This recipe tasted great but it was terribly difficult to keep the chicken from getting a little soggy! Maybe I did something wrong. I gave it a 4 for taste because it was definitely delicious.:) Read More
(10)
Rating: 5 stars
05/21/2000
This is absoultly the best and easiest meal I have made in ages!!! Read More
(9)