Chicken-Fried Steak (Chicken) With Creamy Gravy Recipe

Ingredients

CREAMED GRAVY:
4 small boneless skinless chicken breasts ( pounded to about 1/2-inch thick)
Black pepper
38 saltine crackers, crushed (1 sleeve)
1 cup all-purpose flour
1 teaspoon seasoning salt
1 pinch cayenne pepper (optional or adjust to heat level)
1/2 teaspoon garlic powder (garlic lovers use 1 teaspoon)
1/2 teaspoon baking powder
3/4 cup milk
2 large eggs
1 1/2 cups vegetable oil
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3-4 cups half-and-half cream ( use 4 cups for a thinner gravy)
1/4 cup all-purpose flour
1 teaspoon seasoning salt or 1/2 teaspoon white salt
1 teaspoon black pepper ( can reduce if desired)

Preparation

Step 1

Season the chicken breasts with black pepper.

In a shallow dish combine crushed cracker crumbs with flour 1 teaspoon seasoned salt, 1/2 teaspoon black pepper, cayenne pepper (if using) and baking powder.

In another shallow dish whisk together eggs with 3/4 milk.

Dredge the chicken breasts in the cracker mixture then dip in the egg/milk mixture, then dredge AGAIN in the cracker mixture.

Pour the oil into a large skillet and heat to 360 degrees F.

Fry the breasts in hot oil for about 3-4 minutes on each side or until golden brown; remove to a wire rack and cover lightly with foil.

Carefully drain oil but reserve the browned bits in the bottom of the skillet along with a couple tablespoons of the oil.

In a bowl mix together 4 cups half and half cream, 1/4 cup flour 1 teaspoon seasoned salt and 1 teaspoon black pepper; whisk until combined, then add to the reserved drippings in the skillet, cook whisking constantly over medium-high heat for about 10 minutes or until thickened. Serve the creamed gravy with the breasts.
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REVIEWS:

My husband really liked this. (I did too but it isn't something that I crave.) I think it might be easier to use plain flour for the first dipping, the chicken picked up the plain flour out of the mix on the first go-around anyways. One could also use a gallon plastic bag for dredging the chicken. I should also mention that we didn't make your gravy this time around.

Absolutely delicious! Love it!

Kittencalskitchen's my "go-to" guy for recipes so when i wanted chicken fried steak, I went to him. I have never seen chicken-fried steak made with chicken (always cube steak) but after the reviews, I had to make this. Delicious but still?????????? Cube steak tomorrow!

Five-star fabulous dinner!! The chicken was so tender, and crust full of flavor. We couldn't put our forks down, that goodly! I added a shake or two of Worcesterchire sauce to the gravy, just out of habit. Made for a wonderful dinner with friends. Thanks, Kittencal.

Exceptionally tasty and very easy to make. We have another new favourite at our place!

This is THE chicken fried steak recipe in my book! The crust was perfect, golden brown and delicious. I used cube steak and left out the cayenne. Another wonderful dish that my family and I ate every bite of. Thanks Kittencal!

OMGosh...Out of this world tasty delicious!!!! I used cube steak and whole milk instead of cream for the gravy and this turned out perfect!!!! DH was late home and it sat in a warm oven for about 20 minutes and was still to die for. One of those comfort foods that feeds the soul. Thanks so much for the recipe!!!

This was absolutely fantastic! Wonderful flavor and so easy to fix. Will be making this a lot I'm sure. Thanks for for posting such a tasty recipe.

I am quoting my husband "FanFREAKINtastic"! The chicken was cooked fully and still tender and juicy. The gravy was great (my husband hates gravy and actually ate it and commented on how great it was). I added a pinch of cayenne pepper to the gravy for an extra kick. It was phenomenal!!!

By far the best fried chicken I've ever tried. It makes me look like a good cook! The chicken was very tender. I didn't crush the saltines completely; there were still saltine chunks. Also simply sliced the breast to make two thin breasts instead of pounding. Medium heat seems to be perfect. You have another winner, KittenCal!

I cut the recipe in half, and we enjoyed it very much! Great flavor and quite easy to prepare!

Okay, the chicken part of this recipe is right on. It tastes perfect! If you are having issues with the crackers falling off then your chicken breasts are too dry. Wet them a bit and it works perfectly. ETA: July 19, I fixed these again this week and again they were wonderful! Just make sure your heat is not too high or they will burn. Other than that, the recipe is perfect.

After reading the reviews I really was excited to make this...what a disaster!! The crackers make a horrible coating....they fall right off in the milk...the chicken burned horribly bad on both sides in effort to cook the chicken on the inside!! By the time I got done making it I was very sad it didnt work out!! On a good note - the chicken was moist for all the trouble it give me!!

This was the best chicken ever! I will be making this again . Kittencal your recipes are amazing!

I have to tell you ,that this is one of the best chicken recipes that I've ever had. ( I'm from the South and I do know my chicken! I almost followed the recipe as written, I did add a bit more garlic powder and some pepper to the cracker/flour coating.After placing the chicken in the hot oil, some more seasoned salt was sprinkle over top.It didn't take long for the chicken to reach a very nice golden color. This was served with mashed potatoes, and peas and carrots. This will so be made again.

This recipe brings back memories! Delicious! Everyone used crushed saltine crackers for dry bread crumbs, there was no packaged breading then. this is great for chicken and beef! Loved it! Just the right amount of seasoning!!

It was great,I used leg quarters, didnt have boneless chicken on hand(:S)I used milk instead of cream(probly why I had white gravy ..Over all,it was great :)

My wife and I have made this twice this week. We love it. We did not have regular crackers so we used Ritz. Wow!!

My house smells wonderful. It reminds me of the Southern cooking I grew up with. The chicken was tender and flavorful. The gravy was perfect. The recipe stated perfect portions. I followed this recipe exactly and used the half and half for the gravy. GREAT RECIPE!

I made this dish for the first time and I must say this recipe was great! I served this for friends and they loved it. I will definately make this again and again, and I can't wait to try it with beef. Thank You Kittencal!

WOW! This is soooo good. My son came home from college tonight for the Christmas holiday and I made this for supper to welcome him home. This is the BEST chicken fried chicken! We had it with mashed potatoes and the creamed gravy, also had some mustard greens to go with...total comfort food indeed. This recipe makes a huge amount of food...great dinner to have on a budget.

I cut the recipe back to one breast. I had gravy in the freezer so used that and added some mushrooms. Definitely added a good pinch of cayenne. The whole dinner came together in no time and it was delicious. Served with fresh asparagus, steamed carrots & boiled potato - Comfort food indeed. Thanks Kittencal for posting!

This dish is wonderful!!!