Chicken-Fried Chicken

Sherrylynnsetters

From Southern Living

8 (6-oz.) boneless, skinless chicken breasts

4 ½ tsp. salt, divided

2 ½ tsp. freshly ground black pepper, divided

2 sleeves saltine crackers (76 crackers), crushed

2 ½ cups all-purpose flour, divided

1 tsp. baking powder

1 tsp. ground red pepper

8 cups milk, divided

4 large eggs

Peanut oil

Direction

Preheat the oven to 225°F.

subheading: Pound chicken:

Place chicken breasts between 2 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.

subheading: Make breading mixtures:

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.

subheading: Coat chicken:

Dredge chicken in cracker crumb mixture; dip in milk mixture, and dredge in cracker mixture again.

subheading: Fry chicken:

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.

subheading: Make gravy:

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.

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