Ingredients

The following ingredients have 6 Servings
  • 6 8 oz boneless skinless chicken breasts
  • 2½ cup all purpose flour
  • ½ cup crushed saltine crackers crumbs or panko breadcrumbs
  • 1½ tsp seasoned salt
  • 1½ tsp onion powder
  • 1½ tsp garlic powder
  • 1 tsp smoked paprika
  • 1 cup buttermilk
  • 2 large eggs
  • Peanut or vegetable oil for frying
  • Gravy:
  • ⅓ cup all-purpose flour
  • 4 Tbsp pan drippings
  • 1 tsp ground black pepper (divided (Adjust to your taste))
  • 1/2 tsp salt
  • 1 14 oz can evaporated milk
  • 1 cup whole milk (plus additional as needed to thin)

Instruction

  • Using a meat mallet, pound the chicken breasts to about 1/2-inches for uniform thickness. Season on both sides with seasoned salt and black pepper.
  • Sift together the flour, cracker crumbs, 1½ tsp seasoned salt, 1½ tsp onion powder, 1½ tsp garlic powder and smoked paprika. Set aside.
  • Whisk together the buttermilk and eggs.
  • Dip the chicken pieces into the seasoned flour, then into the egg wash, then back into the seasoned flour. Shake off any excess.
  • Place onto a baking pan in a single layer. Refrigerate uncovered for 15 minutes or up to 1 hour to allow the breading to set.
  • To prepare: Preheat the oven to 350°F and fit a baking rack into a rimmed baking pan.
  • Heat 1/4 cup peanut or vegetable oil in a large 12-inch cast iron skillet or similar.
  • Brown the chicken about 2 minutes per side. Repeat frying in batches with all 6 pieces.
  • Place browned chicken onto the rack and into the oven for 15-20 minutes or until the juices run clear.
  • Meanwhile to make the gravy: Discard all but 4 Tbsp of the drippings.
  • Add the flour to the drippings stirring constantly over medium high heat scraping any brown bits from the bottom of the skillet. .Add the salt and 1/2 tsp black pepper.
  • Gradually add the evaporated and regular milk whisking constantly. Increase the heat to medium-high and bring to a boil.
  • Lower the heat and allow the gravy to gently simmer for 3-5 minutes. Taste and adjust the salt to your taste. Thin further with additional milk, if needed.
  • Serve the milk gravy drizzled over the chicken fried chicken and garnish with remaining black pepper.(Adjust the amount to your taste)