Country Fried Chicken and Gravy

Country Fried Chicken and Gravy 

 

 

 

 

 

 

 

 

 

 

Oh, the memories some meals bring back as if it were yesterday. Is there anyone on the planet that doesn’t love country fried chicken with gravy.  I grew up on this old time favorite and make it whenever I want true comfort food.  Pair it with creamy mashed potatoes and green beans or any other side dish.  I made mine today with a cheesy hash brown casserole and super sweet carrots just like Cracker Barrel.  Comfort food doesn’t get any better.  

Country Fried Chicken and Gravy

2-4 boneless chicken breasts 

2 sleeves finely crushed saltine crackers 

1 teaspoon black pepper 

1/2 teaspoon paprika 

1/2 teaspoon onion powder 

1 cup buttermilk 

3/4 -1 cup vegetable oil for frying 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

Combine crushed saltine crackers, black pepper, paprika and onion powder in a shallow bowl or pie pan. 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

Pour your buttermilk in another bowl and let it sit for an hour. 

 

 

 

 

 

 

 

 

 

 

If the chicken breasts are thick, slice each one in half, lengthwise. Put them into a Ziploc bag and using a rolling pin pound them until they are thinner.

Pick up each chicken breast letting the excess buttermilk drain off.  Then add the chicken breasts directly into the saltine cracker mixture. Set aside. 

 

 

 

 

 

 

 

 

 

 

 

 

In a large heavy bottomed skillet (or cast-iron skillet), heat oil over medium-high heat. Carefully place the chicken breasts in the oil and cook for about 4-5 minutes per side or until the chicken has reached an internal temperature of 165°F and the coating is golden brown. 

 

 

 

 

 

 

 

 

 

 

 

 Remove chicken and drain on paper towel lined plate. Place cooked chicken in warm oven (about 200-degrees) to keep warm until the you’ve made your gravy.

 

 

 

 

 

 

 

 

 

 

 

 

 

 

White Milk Gravy

 

1/4 cup reserved pan drippings 

1/3 all-purpose flour 

2 cups whole milk or half and half

Salt and pepper, to taste 

 

 

 

 

 

 

 

 

 

 

 

 

Pour off all but 2 tablespoons drippings in skillet, and heat over medium-high heat. Whisk in flour, and cook, whisking constantly, for 2 minutes. Slowly whisk in milk, and cook, whisking frequently, until thickened, 8 to 10 minutes. Whisk in pepper and salt. Serve immediately with fried chicken.

 

NOTES: 

You can marinate the chicken in buttermilk for up to 8 hours if you have the time!

If you don’t have buttermilk, make your own with whole milk and 1 tablespoon lemon juice).

 

 

 

 

 

 

 

 

 

Photography is the property of and copyrighted to Welcome Home.