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Chicken Fried Chicken

Source of Recipe

Southern Living


Recipe Introduction

"Our Country Fried Steak is an all-time reader favorite, so why not take that chicken fried technique back to its namesake? In this recipe, we do just that. Chicken fried chicken is a particular favorite among kids and grown-ups, who especially love it for the ease with which it all comes together. This classic Southern dish is made by lightly breading boneless pieces of chicken. Like chicken fried steak, the effect is a crispy meat that is sure to be enjoyed by the whole family. Make this as a weeknight dinner, since it cooks up faster than a classic fried chicken. Save leftovers to serve as chicken strips over a salad with creamy blue cheese or ranch dressing."

Recipe Link: https://tinyurl.com/chknfriedchicken

List of Ingredients

â—¦ 8 (6-ounce) boneless, skinless chicken breasts
â—¦ 4 ½ teaspoons salt, divided
â—¦ 2 ½ teaspoons freshly ground black pepper, divided
â—¦ 2 sleeves saltine crackers (76 crackers), crushed
â—¦ 2 ½ cups all-purpose flour, divided
â—¦ 1 teaspoon baking powder
â—¦ 1 teaspoon ground red pepper
â—¦ 8 cups milk, divided
â—¦ 4 large eggs
â—¦ Peanut oil


Recipe

Preheat the oven to 225° F.

Place chicken breasts between two sheets of heavy-duty plastic wrap, and flatten to ¼-inch thickness using a meat mallet or rolling pin. Sprinkle ½ teaspoon salt and ½ teaspoon black pepper evenly over chicken. Set aside.

Combine cracker crumbs, 2 cups flour, baking powder, 1 ½ teaspoons salt, 1 teaspoon black pepper, and ground red pepper. In another bowl, whisk together 1 ½ cups milk and eggs. Dredge chicken in cracker crumb mixture; dip in milk mixture, and dredge in cracker mixture again.

Pour oil to a depth of ½ inch in a 12-inch skillet (do not use a nonstick skillet). Heat to 360° F. 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 jellyroll pan. Keep chicken warm in a 225° F oven. Carefully drain hot oil, reserving cooked bits and 2 tablespoons drippings in skillet.

Whisk together remaining ½ cup flour, remaining 2 ½ teaspoons salt, remaining 1 teaspoon black pepper, and remaining 6 ½ 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 to 10 servings