Fried Chicken with Cream Gravy

Directions

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.