Fried Chicken with Cream Gravy
skinned and boned, 6-ounce each
(2 sleeves) crushed, i use one sleeve and the other amount with panko breading
or vegetable oil
mccormack country or sausage gravy
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.
Combine cracker crumbs (panko crumbs), 2 cup flour, baking powder, 1½ teaspoon salt, 1 teaspoon black pepper, and ground red pepper.
Whisk together 1½ cup 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 ½ inch in a 12 inch skillet. Heat to 360 deg.
Fry chicken in batches, 10 minutes, adding oil as needed.
Turn and fry 4 to 5 minutes or until golden brown. Remove to a wire rack in a jellyroll pan.
Keep chicken warm in a 225 deg oven.
Use 2 packs of McCormacks country or sausage gravy.