Peppery Chicken Fried Chicken

Cut leftover chicken into strips, and serve over salad greens. Drizzle
with creamy Ranch or blue cheese dressing.


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
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 (do not use a
nonstick 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. 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. 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.

Southern Living, MARCH 2004

On Sun, 23 Apr 2006 09:03:05 -0700, Sheldon wrote:

recipesaved

I like the recipe. Saltines as a dredge works!