Country Style Chicken Recipe -

Country Style Chicken

Recipe by  

"Sweet coated chicken baked atop corn and 'taters. A little taste of the countryside right in your own oven!"

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Ingredients Edit and Save

Original recipe makes 4 servings Change Servings


  1. Preheat oven to 375 degrees F (190 degrees C).
  2. Melt 1/4 cup butter or margarine in a 9x13 inch glass baking dish. Add the potatoes and corn. Sprinkle with 1 teaspoon each salt and basil and 1/4 teaspoon nutmeg. Set aside.
  3. In a shallow dish or bowl, combine crackers, 1 teaspoon each salt and basil, and 1/4 teaspoon nutmeg. Mix well. Place 1/3 cup melted butter or margarine in another shallow dish or bowl. Dip chicken pieces into melted butter or margarine, then into crumb mixture to coat. Place coated chicken breasts on top of vegetable mixture in baking dish. Cover dish tightly and bake in the preheated oven for 70 to 75 minutes or until chicken is cooked through and juices run clear.
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  • Tip
  • Aluminum foil can be used to keep food moist, cook it evenly, and make clean-up easier.

Reviews More Reviews

Most Helpful Positive Review
Sep 11, 2003

I had some graham cracker crumbs I wanted to use up so decided to make this. It was VERY GOOD! My husband and I really enjoyed it.

Most Helpful Critical Review
Nov 03, 2004

I read the reviews before I Ever cook/bake Anything from and I am shocked! I must be a horrible cook because everyone seems to love this recipe and I thought it was gawd awful. The graham crackers we so soggy and everything tasted too buttery, like dessert-like. Although the chicken was so tender and was so juicy on the inside, plus the potatoes and corn we very tender as well... It's graham cracker coating, it was just horrible to me, I will not make this again or recommend this. And I believe I will make it a point not to make any meal recipes that sound like dessert recipes. Yuck, my stomach clenches just thinking about it.


21 Ratings

Dec 21, 2005

I thought this was absolutely delicious! The chicken was very tender and juicy. The corn and potatoes (I used canned potatoes, which I've never used before!), were delicious as well. Maybe 1/2 teaspoon of salt next time, but definitely a keeper!

Feb 23, 2003

Wow! I've never had chicken this tender before. Both my husband and I loved that you didn't even need a knife to cut it. Although he was a little wary about it being coated in graham cracker crumbs it was delicious and unusual. I'll make this one again. :)

Dec 07, 2009

This was amazing. I was a little bit wary of the graham cracker crumbs, but decided to give it a try anyway. I made a couple of changes to cut down on the fat content. I used oil instead of butter for the vegetables and milk in place of the butter for the chicken. There was still plenty of flavor and the potatoes crisped up on the edges nicely. The graham cracker coating got really crispy, which we loved. I will definately be making this again!

Mar 06, 2008

I'm an intermediate cook and love trying new things, UNFORTUNATELY, I tried this...the graham cracker idea didn't appeal to me from the start and I'll never go against my "gut" instincts..this was not good...I served it, family members (3) took a bite or 2 & hubby suggested he make a run to KFC! wayyyy to sweet and even if the crumbs had been some other type it would have come out soggy.

Apr 28, 2003

With a couple of alterations this made a quick, delicious meal. I altered it by dipping the chicken in egg yolk instead of butter and using a frozen corn medley instead of the canned corn. Next time I would decrease the initial 1/4 cup of butter to make it lighter. Will definitely make again and again!

Feb 06, 2009

Tastes and smells amazing but the breading was gooey so I baked it for 5 more minutes uncovered and it looked better. I would use egg yolk instead of butter to coat raw chicken.


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  • Calories
  • 700 kcal
  • 35%
  • Carbohydrates
  • 73.1 g
  • 24%
  • Cholesterol
  • 140 mg
  • 47%
  • Fat
  • 32.2 g
  • 49%
  • Fiber
  • 7.4 g
  • 30%
  • Protein
  • 36.7 g
  • 73%
  • Sodium
  • 2169 mg
  • 87%

* Percent Daily Values are based on a 2,000 calorie diet.

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