Chicken Fried Chicken with Peppered Milk Gravy Recipe

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Made with boneless chicken pieces it the provides the perfect foundation for a generous drizzle of rich peppered milk pan gravy. Pair with creamy mashed potatoes, a skillet of colorful Southern succotash and basket filled with fresh from the oven buttermilk biscuits and it’s a mighty fine taste of the South in your mouth.

Servings : 6 pieces


6 8 oz boneless skinless chicken breasts
2½ cup all purpose flour
½ cup crushed saltine crackers crumbs or panko breadcrumbs
1½ tsp seasoned salt
1½ tsp onion powder
1½ tsp garlic powder
1 tsp smoked paprika
1 cup buttermilk
2 large eggs
Peanut or vegetable oil for frying
⅓ cup all-purpose flour
4 Tbsp pan drippings
1 tsp ground black pepper divided (Adjust to your taste)
1/2 tsp salt
1 14 oz can evaporated milk
1 cup whole milk plus additional as needed to thin


  1. Using a meat mallet, pound the chicken breasts to about 1/2-inch in uniform thickness. Season on both sides with seasoned salt and black pepper.
  2. Sift together the flour, cracker crumbs, 1½ tsp seasoned salt, 1½ tsp onion powder, 1½ tsp garlic powder and smoked paprika. Set aside.
  3. Whisk together the buttermilk and eggs.
  4. Dip the chicken pieces into the seasoned flour, then into the egg wash, then back into the seasoned flour. Shake off any excess.
  5. Place onto a baking pan in a single layer. Refrigerate uncovered for 15 minutes or up to 1 hour to allow the breading to set.
  6. Visit Chicken Fried Chicken with Peppered Milk Gravy Recipe @ for full instructions.

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