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Fried Chicken with Cream Gravy

















8 each chicken breasts
skinned and boned, 6-ounce each
2 teaspoon salt
1 ½ teaspoon black pepper
76 saltine crackers
(2 sleeves) crushed, i use one sleeve and the other amount with panko breading
2 cups all-purpose flour
1 teaspoon baking powder
1 teaspoon cayenne pepper
optional, ground
1 ½ cups milk
4 large eggs
1 x peanut oil
or vegetable oil
2 packages gravy
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.


* not incl. in nutrient facts

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Nutrition Facts

Serving Size 254g (9.0 oz)
Amount per Serving
Calories 42019% of calories from fat
 % Daily Value *
Total Fat 9g 14%
Saturated Fat 3g 15%
Trans Fat 0g
Cholesterol 243mg 81%
Sodium 944mg 39%
Total Carbohydrate 12g 12%
Dietary Fiber 1g 5%
Sugars g
Protein 92g
Vitamin A 7% Vitamin C 1%
Calcium 13% Iron 22%
* based on a 2,000 calorie diet How is this calculated?


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