Crispy Chicken with Creamy Gravy Recipe

  • Yield:

    4 servings

  • Total Time:

    45 mins

  • Prep Time:

    30 mins

  • Cook Time:

    15 mins


  • 4 boneless, skinless chicken breast halves (about 4 ounces each)
  • 2 tablespoons all-purpose flour
  • 1/2 cup panko bread crumbs
  • 1 large egg, slightly beaten
  • 1 teaspoon seasoning salt
  • 1/8 teaspoon black fine grind pepper
  • Fresh chopped tarragon to taste (optional)
  • As needed Mazola® No-Stick Canola or Butter Flavored Cooking Spray
  • 4 tablespoons Mazola® Corn Oil
  • 1/2 cup milk
  • 1 tablespoon all-purpose flour
  • 1 Jar (12 ounces) chicken gravy
  • Garlic Salt and Fine Grind Black Pepper to taste
  • To taste garlic salt
  • And black fine grind pepper


  1. Step 1) Trim fat from chicken. Rinse; pat dry with paper towels. Place chicken between two sheets of plastic wrap. Flatten slightly using smooth side of meat mallet until 1 to 1 1/2 inch thick.
  2. Step 2) Place 2 tablespoons flour in a large resealable plastic bag. Add chicken and shake to coat. Add egg and shake to coat.
  3. Step 3) Combine bread crumbs, seasoning salt, pepper and tarragon in a shallow bowl. Roll chicken in mixture.
  4. Step 4) Heat 2 tablespoons oil in a large nonstick skillet over medium heat, swirling to coat bottom of skillet. Cook chicken 4 to 5 minutes. Flip and add remaining 2 tablespoons of oil and swirl to coat pan. continue to cook chicken until browned and no longer pink in center. Transfer chicken to platter; cover to keep warm.
  5. Step 5) Combine milk and 1 tablespoon flour in measuring cup. Stir until smooth; set aside.
  6. Step 6) Add gravy to skillet. Stir in milk and flour mixture; whisk thoroughly. Cook over medium heat until thick and bubbly, 2 to 3 minutes, stirring occasionally. Add garlic salt and pepper to taste. Serve with chicken.