Chicken Fried Chicken W/Cream Gravy My Search is Over!

My search for the perfect Chicken Fried Chicken recipe has finally come to an end. I have tried a lot of recipes but I haven't liked any of them until now.......
 

I have made several desserts and cookies this past month. I know that comes along with the holiday territory but after a while it starts to get a bit old.
 

I wanted to post a few dinner meals to even the balance out. When I make Chicken Fried Chicken or Chicken Fried Steak I have a lot of problems with the batter falling off when I fry them. 

This recipe was so easy to prepare and the batter stayed on the chicken perfectly. It was golden brown and turned out so pretty.

I love chicken fried chicken with cream gravy it is one of my favorite southern meals. I actually love it more than chicken fried steak, which is my husbands favorite. 

I can remember a long time ago when I didn't know how to make cream gravy UGH!!!!!!!!!!!! what a sin. It just took someone with a little patience to show me how to do it.
 

Cream Gravy is so good you can almost bathe in it. Once you learn how to make cream gravy it just kind of sticks with you and you never forget how to make it.
 

I recommend this recipe for anyone who loves chicken fried chicken. The cracker crumbs were the secret ingredient in this recipe. Finally my Quest for the best Chicken Fried Chicken Recipe is over!!

These are the ingredients you will need.
Split Boneless Chicken Breasts, Oil, Salt & Pepper, Milk, Eggs, Cracker Crumbs and flour.


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.

Combine 2 cups flour, baking powder, 1 1/2 teaspoons salt, (I used self rising flour, so i omitted the baking powder but still added the salt you can see below.

Crush your cracker crumbs.


add cracker crumbs to the flour mixture.

add salt

and pepper

Whisk together 1 1/2 cups milk and eggs.

now you have your cracker/flour mixture and your egg mixture.



Pour oil to a depth of 1/2 inch in a 12-inch skillet (do not use a nonstick skillet). Heat to 360°. I only had a non stick skillet so that's what i used, I did not have any problems.

Dredge chicken in cracker crumb mixture;

dip in egg mixture

then in cracker crumbs again.

Fry chicken, in batches, 10 minutes, adding oil as needed.

Turn and fry 4 to 5 more minutes or until golden brown.

Look how pretty and golden brown um mm It was so hard to wait.


Remove to a wire rack in a jellyroll pan then, keep chicken warm in a 225° oven.


Carefully drain hot oil, reserving cooked bits and 2 tablespoons drippings in skillet. I did not follow the directions for the cream gravy below.
 
I'm just so use to making cream gravy that I dont follow any specific directions. This is how I prepare the gravy, I add about 4 tablespoons of flour to the chicken drippings.

then mix the flour together with the grease to make a roux. Use a large fork or a whisk.


Pour milk into reserved drippings in skillet; I just pour milk into the flour mixture a little at a time and stir with my fork or whisk until I have the gravy to the consistency I want it.

add more pepper and

and salt if needed.

Cook over medium-high heat, whisking constantly, about 10 to 12 minutes or until thickened.

Ta DA..... Cream Gravy, now go dig into that chicken fried chicken and slather this gravy all over it.

sorry this picture is kind of bad. I served mine with corn, mashed potatoes and a salad.

Chicken Fried Chicken With Cream Gravy

8 - (6-ounce) skinned and boned chicken breasts
4 1/2 - teaspoons salt, divided
2 1/2 - teaspoons freshly ground black pepper, divided
76 - saltine crackers (2 sleeves), crushed
2 1/2 - cups all-purpose flour, divided
1 - teaspoon baking powder
1 - teaspoon ground red pepper (optional)
8 - cups milk, divided
4 - large eggs

Peanut oil

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.

Combine cracker crumbs, 2 cups flour, baking powder, 1 1/2 teaspoons salt, 1 teaspoon black pepper, and ground 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 mixture again. 

Pour oil to a depth of 1/2 inch in a 12-inch skillet. Heat to 360°. 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° oven.

Cream Gravy:
Carefully drain hot oil, reserving cooked bits and 2 tablespoons drippings in skillet. 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 slowly about a cup at a time stirring in between. 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.

Adapated from: My Recipes.com

~ Tina at Mommy's Kitchen ~