Peppery Fried Chicken

By calypan

Ingredients

• 4 (6-ounce) skinned and boned chicken breasts
• 2-1/4 teaspoons salt, divided
• 1-1/4 teaspoons freshly ground black pepper, divided 38 saltine crackers (1 sleeves), crushed
• 1-1/4 cups all-purpose flour, divided
• 1/2 teaspoon baking powder
• 1/2 teaspoon ground red pepper
• 2 cups milk, divided
• 2 large eggs
• Peanut oil

Preparation

Step 1

Place chicken breasts between 2 sheets of heavy-duty plastic wrap, and flatten to 1/4-inch thickness using a meat mallet or rolling pin.
Sprinkle 1/4 teaspoon salt and 1/4 teaspoon black pepper evenly over chicken. Set aside.
Combine cracker crumbs, 1 cup flour, baking powder, 3/4 teaspoons salt, 1/2 teaspoon black pepper, and ground red pepper.
Whisk together 3/4 cups milk and eggs. Dredge chicken in cracker crumb mixture; dip in milk mixture, and dredge in cracker mixture again.
Pour oil to a depth of 1/2 inch in a 12-inch skillet (do not use a nonstick skillet). Heat to 360°. Fry chicken, in batches, 10 minutes, adding oil as needed. Turn and fry 4 to 5 more minutes or until golden brown. Remove to a wire rack in a jellyroll pan. Keep chicken warm in a 225° oven. Carefully drain hot oil, reserving cooked bits and 2 tablespoons drippings in skillet.
Whisk together remaining 1/4 cup flour, remaining 1-1/4 teaspoons salt, remaining black pepper, and remaining milk. Pour mixture into reserved drippings in skillet; cook over medium-high heat, whisking constantly, 10 to 12 minutes or until thickened. Serve gravy with chicken