Crispy Southern-Style Chicken with Creamy Pepper Gravy
Experience the comforting essence of Southern cuisine with this Crispy Southern-Style Chicken. Tender, pounded chicken breasts are coated in a blend of crunchy saltine crackers and savory spices, then fried to perfection for that golden, crispy bite. This dish is paired with a luscious, creamy pepper gravy that is sure to satisfy your cravings. Perfectly served with a side of crispy fries or rich, buttery mashed potatoes, this recipe is ideal for family gatherings or a cozy weeknight dinner. Treat yourself and your loved ones to a delightful southern classic that’s packed with flavor and warmth!
4
Servings
775
Calories
15
Ingredients
Ingredients
Boneless Skinless Chicken Breasts
4 small (pounded to about 1/2-inch thick)
Black Pepper
to taste (seasoning both sides of chicken)
Saltine Crackers
38 (crushed (1 sleeve))
All-Purpose Flour
1 cup (for coating)
Seasoning Salt
1 teaspoon
Cayenne Pepper
1 pinch (optional) (adjust to heat preference)
Garlic Powder
1/2 teaspoon (or 1 teaspoon for garlic lovers)
Baking Powder
1/2 teaspoon
Milk
3/4 cup (for egg mixture)
Large Eggs
2 (for egg mixture)
Vegetable Oil
1 1/2 cups (for frying)
Half-and-Half Cream
3-4 cups (used for gravy)
All-Purpose Flour
1/4 cup (for gravy)
Seasoning Salt
1 teaspoon (or 1/2 teaspoon white salt) (for gravy)
Black Pepper
1 teaspoon (for gravy)
Instructions
1
Begin by seasoning the pounded chicken breasts liberally with black pepper on both sides. Allow the chicken to sit while you prepare the breading.
2
In a shallow dish, combine the crushed saltine crackers with 1 cup of all-purpose flour, 1 teaspoon of seasoning salt, 1/2 teaspoon of black pepper, cayenne pepper (if using), and 1/2 teaspoon of baking powder. Mix well to evenly distribute the dry ingredients.
3
In another shallow dish, whisk together the eggs and 3/4 cup of milk until smooth.
4
Dredge each seasoned chicken breast in the cracker mixture, ensuring an even coating. Next, dip the chicken into the egg and milk mixture, followed by a second dredging in the cracker mixture to achieve a thicker crust.
5
Pour the vegetable oil into a large cast-iron skillet and heat to 360 degrees Fahrenheit. To test the oil, drop a small piece of the batter in; if it sizzles, the oil is ready.
6
Fry the chicken breasts in the hot oil for about 3-4 minutes on each side until they are golden brown and cooked through. Remove the cooked chicken and place it on a wire rack, covering it lightly with foil to keep warm.
7
After frying, carefully drain most of the oil from the skillet, but retain the browned bits and a couple of tablespoons of oil in the bottom.
8
In a separate bowl, whisk together 3-4 cups of half-and-half cream, 1/4 cup of flour, 1 teaspoon of seasoned salt, and 1 teaspoon of black pepper until well combined.
9
Pour this mixture into the skillet with the reserved drippings and cook over medium-high heat, whisking constantly for about 10 minutes, or until the gravy thickens to your preference.
10
Serve the hot, creamy pepper gravy generously over the crispy chicken breasts. Enjoy with fries or mashed potatoes for the ultimate comfort meal!
Nutrition Information
50g
Fat
72g
Carbs
27.5g
Protein
Frequently Asked Questions
Frequently Asked Questions
What is Crispy Southern-Style Chicken with Creamy Pepper Gravy?
It is a comforting Southern dish featuring pounded chicken breasts coated in a saltine cracker breading, fried until golden, and served with a rich, pepper-infused cream gravy.
What type of chicken should I use for this recipe?
The recipe calls for 4 small boneless skinless chicken breasts.
How thick should the chicken breasts be pounded?
The chicken should be pounded to a uniform thickness of about 1/2-inch to ensure even and quick cooking.
What provides the crunch in the chicken coating?
A full sleeve of crushed saltine crackers (approximately 38 crackers) mixed with flour provides the unique crispy texture.
Why is baking powder included in the breading mixture?
Baking powder helps create a lighter, airier, and more brittle crust that stays crispy after frying.
What is the dredging process for this chicken?
This recipe uses a double-dredging method: first coat the chicken in the cracker and flour mixture, then dip it into an egg and milk mixture, and finally dredge it again in the cracker mixture for a thicker crust.
What temperature should the frying oil be?
The vegetable oil should be heated to 360 degrees Fahrenheit before adding the chicken.
How can I tell if the oil is ready if I don't have a thermometer?
You can drop a small piece of the breading batter into the oil; if it sizzles immediately, the oil is ready for frying.
What kind of pan is best for frying the chicken?
A large cast-iron skillet is recommended for its ability to maintain heat evenly during the frying process.
How long does it take to fry the chicken breasts?
Fry the chicken for about 3-4 minutes on each side until they reach a golden brown color and are cooked through.
How should I store the chicken while making the gravy?
Place the cooked chicken on a wire rack and cover it lightly with foil to keep it warm and maintain its crispiness.
How do I prepare the base for the creamy pepper gravy?
After frying, drain most of the oil but keep the browned bits (fond) and about two tablespoons of oil in the skillet for flavor.
What are the ingredients for the pepper gravy?
The gravy is made by whisking together 3-4 cups of half-and-half cream, 1/4 cup of flour, 1 teaspoon of seasoned salt, and 1 teaspoon of black pepper.
How long does it take for the gravy to thicken?
The gravy should be cooked over medium-high heat while whisking constantly for about 10 minutes.
Is the chicken spicy?
The recipe includes an optional pinch of cayenne pepper, which you can adjust based on your heat preference.
What is the serving size for this recipe?
This recipe is designed to serve 4 people.
What are the nutritional facts for one serving?
Each serving contains approximately 775 calories, 50g of fat, 72g of carbohydrates, and 27.5g of protein.
Can I add more garlic flavor to the breading?
Yes, while the recipe calls for 1/2 teaspoon of garlic powder, you can increase it to 1 teaspoon if you are a garlic lover.
What side dishes pair well with Southern-Style Chicken?
It is traditionally served with crispy fries or rich, buttery mashed potatoes to complement the creamy gravy.
Do I need to season the chicken before breading?
Yes, you should season the pounded chicken breasts liberally with black pepper on both sides before starting the dredging process.
What type of salt is used in the gravy?
The recipe suggests 1 teaspoon of seasoning salt, but you can substitute it with 1/2 teaspoon of regular white salt.
How much vegetable oil is needed for frying?
You will need approximately 1 1/2 cups of vegetable oil for the frying process.
Can I use milk instead of half-and-half for the gravy?
The recipe specifies half-and-half for a luscious, creamy texture, but you could use whole milk for a lighter version, though it will be less rich.
What should I do if the gravy becomes too thick?
You can whisk in a little extra half-and-half or milk to reach your desired consistency.
Should the gravy be whisked constantly?
Yes, whisking constantly over medium-high heat prevents lumps and ensures the gravy thickens smoothly.
How many crackers are in one sleeve?
A standard sleeve of saltine crackers typically contains about 38 crackers.
Is this recipe considered comfort food?
Yes, it is tagged as Southern comfort food and is ideal for cozy weeknight dinners or family gatherings.
Does this recipe use salt or seasoning salt in the breading?
The breading uses 1 teaspoon of seasoning salt for extra flavor depth.
How many eggs are required for the wet mixture?
You will need 2 large eggs to create the egg and milk binding mixture.
What is the main flavor profile of the gravy?
The gravy has a savory, creamy, and prominently peppery flavor profile, utilizing a full teaspoon of black pepper.