I grew up eating my mom’s country fried steak that has a dark brown mushroom gravy and isn’t really “fried”. I would definitely say it wasn’t southern so we’ll call it Midwestern Country Fried Steak. Having had nothing but this, the first time I ordered Country Fried Chicken/Steak from Cracker Barrel I was shocked to see this white gravy on top but it was tasty! I’ve had various versions of country Fried Chicken/Steak with sawmill (now I know what its called) gravy and really like it. One weekend (when I do all my experimental cooking now that I am in grad school) I decided to make my own. I took to the internet for recipes. Finally I settled on a collection of recipes from Southern Living (cant go wrong there) and decided to compile a bit of each good looking recipe.

I don’t normally do to much frying. One, because I didn’t grow up with anything fried really (heck my mom’s fried chicken was “Oven Fried Chicken”), two, because its not that healthy for you, and three, the last time I tried to fry chicken, I caught the stove on fire three times. Yea, mostly #3… So this time I made sure to do a few key things: make sure the oil is not too hot (never above 350°), have enough oil so the chicken can “float” and not touch the bottom of the pan but not too much that it overflows, and use smaller, thinner pieces of chicken.

Now only making this recipe one time, I can definitely say that the key to this recipe is the pepper! But seriously, it is! Make sure to season the chicken, season the dredging, and for Pete’s sake season the gravy!

One final note and then we’ll get to the recipe, this is actually a lot easier to make than you would think. Also, I think there is some requirement where you have to serve this with mashed potatoes and green beans.

Southern Chicken Fried Chicken with Pepper Gravy

Ingredients– 4 6oz chicken breast portions
– 1 sleeve of crackers, crushed (saltines preferred)
– 1 cup plus 1/4 cup of flour
– 1 tsp. baking powder
– 2 eggs
– 2 cups milk
– canola or peanut oil for frying
– hot sauce (Texas Pete preferred)
– salt and pepper to taste
Gravy
– 3 1/4 cups milk
– 1/3 coups flour
– 2 tbsp. butter
– salt and pepper to taste

Directions

Place the chicken breasts on a cutting board and cover with wax paper or plastic wrap. Use a rolling pin and flatten to about 1/4” thickness. Cut in half and sprinkle each side with salt and pepper.

Set up the breading station using 3 dishes. In the first dish combine the 1/4 cup of flour and salt and pepper. In the second dish combine the 2 cups of milk and the 2 eggs. Whisk together and add hot sauce and salt and pepper. In the third dish combine cracker crumbs, 1 cup of flour, baking powder and salt and pepper.

In a cast ion skillet, add oil to about 1” (no more than half way up the pan) and heat to no more than 350 degrees (345° is perfect).

While oil is hot, dredge each piece of chicken through the flour, milk/egg mixture, then through the cracker mixture and set aside.

When oil is hot and to temperature, fry each piece of chicken (do not put more than 3 or 4 pieces in the skillet at a time. Fry each piece until golden brown on each side (just a few minutes per side).

Once golden, remove chicken pieces to a baking rack set on a baking sheet. Keep fried chicken in a 300° oven to keep warm and finish cooking all the way through.

In a separate skillet over medium heat, melt butter. In a bowl combine other gravy ingredients and whisk well. When butter is melted, add the milk/flour mixture. Continue cooking over medium heat for 10-15 minutes or until thickened, whisking constantly.

When gravy is thick and bubbly, remove chicken from oven and check to make sure its cooked through. Top with gravy and serve immediately.

Enjoy!

Much Love,

M