Chicken Fried Chicken & Cream Gravy
Save RecipeIngredients
- 4 boneless, skinless chicken breast, pounded extra thin and cut in half, so you have 8 thin cutlets.
- 1 cup all purpose flour
- 1 sleeve saltines, crushed
- 1/2 tsp Lawry’s seasoning
- 1/2 tsp Tony Chachere’s Creole Seasoning
- 1/2 tsp Black Pepper
- 1/4 tsp ground red pepper
- 1/2 tsp baking powder
- 2 eggs
- 3/4 cups whole milk
- Vegetable Oil
- 2 TBSP Bacon Grease
- 1/4 cup reserved pan drippings
- 1/4 cup all purpose flour
- 3 1/4 cups whole milk
- 1 1/4 tsp salt
- 1/2 tsp black pepper
Instructions
Mix Flour, saltines, Lawry’s, Tony Chachere’s, black pepper, ground red pepper, and baking powder in a shallow dish. Mix eggs and milk in a separate dish. Dredge chicken cutlets in the flour mixture, then the milk mixture and again in the flour mixture. Set aside for 10 minutes to allow the flour to adhere to the chicken. Pour oil 1/4 in deep in a large frying pan over medium high heat. Add 2 TBSP bacon grease to the oil. After oil is heated, add the cutlets to the pan, cooking 4 at a time. Fry until golden brown on both sides and cooked through. (It took me between 10 – 12 minutes total for each batch, a meat thermometer helps!) Remove that batch of cutlets onto a paper towel covered pan or plate. Add more oil as needed and finish the second batch.
Once the chicken is done cooking, it is time to make the gravy. Remove all but 1/4 cup of drippings in the pan, making sure to leave all the tiny bits in the bottom. Over medium heat, whisk in the flour until smooth then add in the milk and keep whisking until it starts to thicken. Add the salt and pepper and taste to adjust for seasonings. Serve the gravy over your chicken with some mashed potatoes and something GREEN!!!! <3
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