Paula Deen Chicken-Fried Chicken

Paula Deen Chicken-Fried Chicken is a crispy, cracker-crusted chicken breast smothered in thick peppery cream gravy. It feeds six and takes about an hour from start to table. The kind of Southern weeknight dinner that calls for mashed potatoes and collard greens on the side.

The saltine cracker coating is what sets this apart from a standard flour dredge. Paula crushes two full sleeves into the breading mix, and that cracker layer fries up shatteringly crisp in a way plain flour never will. Let the breaded chicken rest 20 minutes before it hits the oil, or the crust slides right off in the skillet.

Pound the breasts to an even half inch so they cook through at the same rate. Save every drop of those pan drippings for the gravy. Whisk the flour in fast, pour the milk in slow, and keep stirring until it coats the back of a spoon.

Paula Deen Chicken-Fried Chicken

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Course: DinnerCuisine: American, SouthernDifficulty: Medium

Servings

6

servings

Prep time

10

minutes

Cooking time

30

minutes

Calories

800

kcal

Boneless chicken breasts get a double dip in buttermilk and crushed saltine crackers, then pan-fried until the crust shatters with each bite. Served under a rich, peppery white cream gravy made from the pan drippings.

Ingredients

• ⅔ cup whole buttermilk
  

• 2 large eggs
  

• 2 sleeves saltine crackers, crushed
  

• 1¼ cups All-purpose flour, divided
  

• 2 tablespoons seasoned salt
  

• 6 boneless skinless chicken breast, pounded to ½-inch thickness
  

• Vegetable oil, for frying
  

• 3 cups whole milk
  

• 1½ teaspoons ground black pepper
  

• ½ teaspoon salt

Directions

• Preheat: Preheat oven to 200°. Place a wire rack on a rimmed baking sheet. Place another wire rack on another rimmed baking sheet.
• Bread the chicken: In a shallow dish, whisk together buttermilk and eggs. In another shallow dish, stir together crushed crackers, 1 cup flour, and seasoned salt.
• Coat and rest: Dip chicken in buttermilk mixture, letting excess drip off. Dredge in cracker mixture, gently pressing to adhere. Place coated chicken on one wire rack, and let stand for 20 minutes.
• Fry: In a large skillet, pour oil to a depth of ½ inch, and heat over medium-high heat until a deep-fry thermometer registers 360°. Fry chicken until golden brown and cooked through, 4 to 6 minutes per side. Transfer chicken to clean wire rack, and keep warm in oven.
• Make the gravy: Pour off all but 2 tablespoons drippings in skillet, and heat over medium-high heat. Whisk in remaining ¼ cup flour, and cook, whisking constantly, for 2 minutes. Slowly whisk in milk, and cook, whisking frequently, until thickened, 8 to 10 minutes. Whisk in pepper and salt. Serve immediately with fried chicken.

Tools for this recipe

• Lodge 12-inch cast iron skillet, ThermoPro instant-read thermometer, OXO Good Grips meat tenderizer. As an Amazon Associate I earn from qualifying purchases.

FAQs

Can you use Ritz crackers instead of saltines?

You can, but Ritz crackers have more butter and sugar, so the coating browns faster and tastes richer. Saltines give that classic savory crunch Paula calls for. If you use Ritz, watch the heat closely to keep them from burning.

How long does the cream gravy keep?

It keeps in the fridge for about two days, but it thickens a lot as it cools. Reheat it in a saucepan over low heat and add a splash of milk while stirring to thin it back out. It will not taste quite the same as fresh.

Why does the coating fall off during frying?

Skipping the 20-minute rest after breading is the most common reason. That standing time lets the cracker mixture bond to the egg wash. Also make sure you press the coating on firmly and let the excess drip off before you set it on the rack.

Can you make the breaded chicken ahead of time?

You can bread the chicken up to four hours ahead and keep it on the wire rack in the fridge, uncovered. The surface dries slightly, which actually helps the crust stick better during frying. Bring it out 15 minutes before cooking so it fries evenly.

What oil temperature should you aim for?

Paula calls for 360 degrees. If the oil is too cool the coating absorbs grease and goes soggy. Too hot and the outside burns before the chicken cooks through. Use a deep-fry thermometer and adjust the burner between batches to hold steady.