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Peppery Chicken Fried Chicken

Source of Recipe


Southern Living, March 2004






List of Ingredients



• 8 skinned and boned chicken breasts
  
• 4-1/2 tsp salt, divided
  
• 2-1/2 tsp freshly ground black pepper, divided
  
• 76 Saltine crackers (2 sleeves), crushed
  
• 2-1/2 cups all-purpose flour, divided
  
• 1 tsp baking powder
  
• 1 tsp ground red pepper
  
• 8 cups milk, divided
  
• 4 large eggs
  
• Peanut oil
  






Instructions



1. Place chicken breasts between 2 sheets of heavy-duty plastic wrap, and flatten to 1/4-inch thickness using a meat mallet or rolling pin. Sprinkle 1/2 teaspoon salt and 1/2 teaspoon black pepper evenly over chicken. Set aside.
   
   
2. Combine cracker crumbs, 2 cups flour, baking powder, 1-1/2 teaspoons salt, 1 teaspoon black pepper and red pepper. Whisk together 1-1/2 cups milk and eggs. Dredge chicken in cracker-crumb mixture; dip in milk mixture; and dredge in cracker-crumb mixture again.
   
   
3. Pour oil to a depth of 1/2-inch in a 12-inch skillet (do not use a nonstick skillet). Heat to 360° F.
   
   
4. Fry chicken, in batches, 10 minutes, adding oil as needed. Turn and fry 4 to 5 more minutes or until golden brown. Remove to a wire rack in a jelly roll pan. Keep chicken warm in a 225° oven. Carefully drain hot oil, reserving cooked bits and 2 tablespoons drippings in skillet.
   
   
5. Whisk together remaining 1/2 cup flour, remaining 2-1/2 teaspoons salt, remaining 1 teaspoon black pepper, and remaining 6-1/2 cups milk. Pour mixture into reserved drippings in skillet; cook over medium-high heat, whisking constantly, 10 to 12 minutes or until thickened.
   
   Serve gravy with chicken.
   
   Makes 8 servings.