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Peppery Chicken Fried Chicken




Source of Recipe


Southern Living






List of Ingredients



• 8 (6 oz) skinned and boned chicken breasts
  
• 4 1/2 tsps salt, divided
  
• 2 1/2 tsps freshly ground black pepper, divided
  
• 76 saltine crackers (2 sleeves), crushed
  
• 2 1/2 cups 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" thickness using a meat mallet or rolling pin.
   
2. Sprinkle 1/2 tsp salt and 1/2 tsp black pepper evenly over chicken. Set aside.
   
3. Combine cracker crumbs, 2 cups flour, baking powder, 1 1/2 tsps salt, 1 tsp black pepper, and ground red pepper.
   
4. Whisk together 1 1/2 cups milk and eggs. Dredge chicken in cracker crumb mixture; dip in milk mixture, and dredge in cracker mixture again.
   
5. Pour oil to a depth of 1/2" in a 12" skillet (do not use a nonstick skillet). Heat to 360 degrees. 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 degree oven. Carefully drain hot oil, reserving cooked bits and 2 T drippings in skillet.
   
6. Whisk together remaining 1/2 cup flour, remaining 2 1/2 tsps salt, remaining 1 tsp 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.
   






Final Comments


Makes 8 to 10 servings