Hey, y'all! Yes, we have fried chicken in the south - but, we also have a dish known as Chicken Fried Chicken With Gravy! This is one of my all-time favorite dishes, and luckily it's very easy to make at home. Enjoy, y'all!

Chicken Fried Chicken With Gravy

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Chicken Fried Chicken With Gravy Ingredients

• 8 chicken breasts, boneless and skinless
• 4 ½ tsp. salt, divided
• 2 ½ tsp. black pepper, divided
• 2 sleeves of saltine crackers, crushed (around 76 crackers – I use Zesta)
• 2 ½ c. all-purpose flour, divided
• 1 tsp. baking powder
• 1 tsp. crushed red pepper
• 5 ½ c. milk, divided
• 4 large eggs
• Oil, for frying (canola, peanut, vegetable)

How to Make Chicken Fried Chicken with Gravy

1. Place chicken breasts between two sheets of plastic wrap. Flatten with a meat mallet or rolling pin until the breasts are ¼ in. thick.
2. Sprinkle ½ tsp. salt and ½ tsp. black pepper (total) over each side of the chicken breasts. Set aside.
3. Combine crushed crackers, 2 c. flour, baking powder, 1 ½ tsp. salt, 1 tsp. black pepper, and crushed red pepper.
4. Whisk together 1 ½ c. milk and eggs. Dredge each chicken breast in the cracker-flour mixture, dip in the milk mixture, and dredge in the cracker-flour mixture once more.
5. Preheat oven to 200F. Pour ½ in. of oil into a skillet. Heat to 360F. Fry chicken for 3-5 minutes on each side or until golden brown. The chicken should reach an internal temperature of 165F. Once done, place the chicken on a wire rack on a baking sheet. Keep warm in the low-temperature oven.
6. Carefully drain hot oil, reserving the cooked bits and 2 tbsp. of drippings in the skillet.
7. Whisk together the remaining ½ c. flour, 2 ½ tsp. salt, 1 tsp. black pepper. Add to the chicken drippings and grease and cook for 1-2 minutes. Add milk and cook over medium-high heat, whisking constantly, until the gravy has thickened. If you want a thinner gravy, add more milk.
8. Serve fried chicken breasts with gravy on top and sprinkle with a small amount of additional black pepper, if desired.

Pro Tips For Making This Recipe

1. To prevent the breading from falling off during frying, press it gently onto the chicken and shake off any excess before dipping in the milk mixture.
2. For a flavorful gravy, use the drippings from frying to enhance the roux, whisking constantly to prevent lumps and achieve a smooth consistency.
3. Serve fried chicken breasts with gravy on top and sprinkle with a small amount of additional black pepper, if desired.

Other Dinner Recipes You'll Love

1. The Best Southern Meatloaf
2. Crockpot Chicken Pot Pie
3. Red Wine Braised Short Ribs

Chicken Fried Chicken With Gravy

Chicken Fried Chicken With Gravy

JC Phelps

Few dishes are more iconically southern, comforting, or downright delicious than Chicken Fried Chicken With Gravy!

5 from 15 votes

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Prep Time 20 minutes mins

Cook Time 20 minutes mins

Total Time 40 minutes mins

Course Main Course

Cuisine American, Southern

Servings 8

Calories 665 kcal

Ingredients

  

1x2x3x

• 8 chicken breasts boneless and skinless
• 4 ½ tsp. salt divided
• 2 ½ tsp. black pepper divided
• 2 sleeves of saltine crackers crushed (around 76 crackers – I use Zesta)
• 2 ½ c. all-purpose flour divided
• 1 tsp. baking powder
• 1 tsp. crushed red pepper
• 5 ½ c. milk divided
• 4 large eggs
• Oil for frying (canola, peanut, vegetable)

Instructions

 

• Place chicken breasts between two sheets of plastic wrap. Flatten with a meat mallet or rolling pin until the breasts are ¼ in. thick.
• Sprinkle ½ tsp. salt and ½ tsp. black pepper (total) over each side of the chicken breasts. Set aside.
• Combine crushed crackers, 2 c. flour, baking powder, 1 ½ tsp. salt, 1 tsp. black pepper, and crushed red pepper.
• Whisk together 1 ½ c. milk and eggs. Dredge each chicken breast in the cracker-flour mixture, dip in the milk mixture, and dredge in the cracker-flour mixture once more.
• Preheat oven to 200F. Pour ½ in. of oil into a skillet. Heat to 360F. Fry chicken for 3-5 minutes on each side or until golden brown. The chicken should reach an internal temperature of 165F. Once done, place the chicken on a wire rack on a baking sheet. Keep warm in the low-temperature oven.
• Carefully drain hot oil, reserving the cooked bits and 2 tbsp. of drippings in the skillet.
• Whisk together the remaining ½ c. flour, 2 ½ tsp. salt, 1 tsp. black pepper. Add to the chicken drippings and grease and cook for 1-2 minutes. Add milk and cook over medium-high heat, whisking constantly, until the gravy has thickened. If you want a thinner gravy, add more milk.
• Serve fried chicken breasts with gravy on top and sprinkle with a small amount of additional black pepper, if desired.

Notes

• To prevent the breading from falling off during frying, press it gently onto the chicken and shake off any excess before dipping in the milk mixture.
• For a flavorful gravy, use the drippings from frying to enhance the roux, whisking constantly to prevent lumps and achieve a smooth consistency.
• Serve fried chicken breasts with gravy on top and sprinkle with a small amount of additional black pepper, if desired.

Nutrition

Calories: 665kcalCarbohydrates: 66gProtein: 64gFat: 14gSaturated Fat: 5gPolyunsaturated Fat: 2gMonounsaturated Fat: 4gTrans Fat: 0.04gCholesterol: 246mgSodium: 1514mgPotassium: 1223mgFiber: 3gSugar: 8gVitamin A: 641IUVitamin C: 3mgCalcium: 282mgIron: 5mg

Keyword Chicken Fried Chicken, Chicken Fried Chicken With Gravy

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My best,

JC