Chicken Fried Chicken is comfort food at it’s finest. I’m almost embarrassed to say, the reason I make this dish is because we always order it when we go to Cracker Barrel. Anytime I can make a recipe at home instead of paying twice as much dining out, I will. I was able to make this after work, by thinking ahead with the rest of my dinner. Frying the chicken and making the gravy doesn’t take long, but I always serve mashed potatoes with this meal and that takes time too! I have learned that if I make a double batch anytime I make mashed potatoes, I am doing a little more work and saving myself a lot of time. Because I had the mashed potatoes waiting for me in the fridge, I was able to make dinner in about 30 minutes. Fast comfort food on a work night sounds good to me! I adapted this recipe from a chicken fried steak recipe and you can find it here.
Enjoy!

Chicken Fried Chicken with White Pepper Gravy

2 1/4 teaspoons salt, divided
1 3/4 teaspoons black pepper, divided
4 boneless skinless chicken breasts
1/2 sleeve of saltine crackers crushed
1 cup all-purpose flour, divided
1/2 teaspoon cayenne pepper
1/2 teaspoon baking powder
4 3/4 cups milk, divided
1 tablespoon butter
2 large eggs
3 cups vegetable oil

Sprinkle 1/4 teaspoon salt and 1/4 teaspoon black pepper evenly over chicken breasts. Combine cracker crumbs, 3/4 cup flour, 1 teaspoon salt, 1/2 teaspoon black pepper, red pepper, and baking powder. Whisk together 3/4 cup milk and eggs. Dredge chicken in cracker mixture; dip in milk mixture, and dredge again in cracker mixture.

Heat oil in a large skillet over medium heat. Fry chicken 3 to 5 minutes on each side (depending on the thickness of the chicken you may need to adjust that time). Remove chicken to a pan with a wire rack. Keep chicken warm in a 225° oven. Carefully drain hot oil, reserving cooked bits and 2 tablespoons drippings in skillet, add butter.

Reduce heat on pan to medium low, whisk flour into pan with drippings and butter. Slowly whisk in remaining 4 cups milk, remaining 1 teaspoon salt, and remaining 1 teaspoon black pepper. Whisk over medium heat, 6-8 minutes, until gravy has thickened to desired consistency. Season to taste with salt and pepper and serve over chicken and mashed potatoes if you have them! 🙂