Chicken-Fried Chicken with Cream of Mushroom Soup Sauce is pure Southern comfort, crispy, golden-breaded chicken cutlets smothered in a rich, creamy mushroom gravy. It’s hearty, satisfying, and perfect for Sunday dinners, family gatherings, or anytime you’re craving classic comfort food done right.
This recipe keeps things approachable with simple ingredients while delivering that crave-worthy crunch and silky sauce everyone loves.
Why You’ll Love This Recipe
- Classic Comfort Food – Southern-style and soul-warming
- Crispy & Tender – Perfectly breaded chicken every time
- Creamy Mushroom Gravy – Rich, savory, and irresistible
- Family-Friendly – A guaranteed crowd-pleaser
- Simple Ingredients – Easy to find, easy to cook
- Hearty & Filling – Stick-to-your-ribs goodness
Preparation and Cooking Time
- Prep Time: 15 minutes
- Cook Time: 25 minutes
- Total Time: 40 minutes
Ingredients
Chicken
- 4 boneless, skinless chicken breasts (pounded thin)
- Salt and black pepper, to taste
- 1 tsp garlic powder
- 1 tsp paprika
- 1 cup all-purpose flour
- 2 large eggs
- ¼ cup milk
- Vegetable oil, for frying
Cream of Mushroom Sauce
- 1 can (10.5 oz) cream of mushroom soup
- ½ cup milk or chicken broth
- Black pepper, to taste
- Optional: sautéed mushrooms or fresh parsley
Step-by-Step Instructions
- Prepare the Chicken:
Season chicken breasts with salt, pepper, garlic powder, and paprika. - Set Up Breading Station:
Place flour in one bowl. In another bowl, whisk eggs and milk together. - Bread the Chicken:
Dredge chicken in flour, dip into egg mixture, then coat again in flour. - Fry:
Heat oil in a large skillet over medium heat. Fry chicken 4–5 minutes per side until golden brown and cooked through. Transfer to a plate and keep warm. - Make the Sauce:
In a saucepan, combine cream of mushroom soup and milk or broth. Heat gently, stirring until smooth and warmed through. Add pepper to taste. - Serve & Enjoy:
Spoon creamy mushroom sauce generously over the crispy chicken and serve hot.
How to Serve
- Classic Pairings: Mashed potatoes, green beans, or corn
- Southern Sides: Biscuits, coleslaw, or mac and cheese
- Plating Tip: Spoon extra sauce over everything, it’s that good
- Beverage Pairing: Iced tea, lemonade, or milk
Additional Tips
- Pound chicken evenly for consistent cooking
- Keep oil at medium heat to avoid burning
- Let chicken rest briefly before serving to keep it juicy
- Thin sauce with extra milk if needed
Variations
- Extra Crispy: Add a tablespoon of cornstarch to the flour
- Homemade Gravy: Use pan drippings and fresh mushrooms
- Spicy Kick: Add cayenne pepper to the breading
- Oven Option: Finish fried chicken in a warm oven if cooking in batches
Storage & Freezing
- Refrigerate: Up to 3 days
- Freeze: Fried chicken freezes well (sauce separate) up to 2 months
- Reheat: Oven or skillet for best crispness
Special Equipment
- Large skillet
- Saucepan
- Tongs
- Meat mallet
Frequently Asked Questions
Is this the same as chicken-fried steak?
Yes, this is the chicken version, prepared the same way.
Can I bake instead of fry?
Frying gives the best texture, but baking works if preferred.
Can I use homemade cream of mushroom soup?
Absolutely, it enhances flavor even more.
Is this recipe kid-friendly?
Very! Just skip spicy seasonings.
Conclusion
Chicken-Fried Chicken with Cream of Mushroom Soup Sauce is a timeless Southern favorite, crispy, creamy, and deeply comforting. With simple ingredients and big flavor, it’s a dish that feels like home on a plate and keeps everyone coming back for seconds.
