Chicken-Fried Chicken
By Paula Deen
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Featured in:
Cooking with Paula Deen Magazine
Difficulty: Medium
Prep time: 25 minutes
Cook time: 10 minutes
Servings: 6
Ingredients
- ⅔ cup whole buttermilk
- 2 large eggs
- 2 sleeves saltine crackers, crushed
- 1¼ cups All-purpose flour, divided
- 2 tablespoons seasoned salt
- 6 boneless skinless chicken breast, pounded to ½-inch thickness
- Vegetable oil, for frying
- 3 cups whole milk
- 1½ teaspoons ground black pepper
- ½ teaspoon salt
Directions
Preheat oven to 200°. Place a wire rack on a rimmed baking sheet. Place another wire rack on another rimmed baking sheet.
In a shallow dish, whisk together buttermilk and eggs. In another shallow dish, stir together crushed crackers, 1 cup flour, and seasoned salt.
Dip chicken in buttermilk mixture, letting excess drip off. Dredge in cracker mixture, gently pressing to adhere. Place coated chicken on one wire rack, and let stand for 20 minutes.
In a large skillet, pour oil to a depth of ½ inch, and heat over medium-high heat until a deep-fry thermometer registers 360°. Fry chicken until golden brown and cooked through, 4 to 6 minutes per side. Transfer chicken to clean wire rack, and keep warm in oven.
Pour off all but 2 tablespoons drippings in skillet, and heat over medium-high heat. Whisk in remaining ¼ cup 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.