MMMMM----- Recipe via Meal-Master (tm) v8.06
 
      Title: Chicken Fried Chicken With Cream Gravy
 Categories: Poultry, Herbs, Chilies, Sauces, Dairy
      Yield: 8 Servings
 
      8 lg Chicken thighs; skinned,
           - boned
  4 1/2 ts Salt; divided
  2 1/2 ts Fresh ground black pepper;
           - divided
     76    Saltine crackers; 2 sleeves,
           - crushed
  2 1/2 c  A-P flour; divided
      1 ts Baking powder
      1 ts Ground red pepper (cayenne)
      8 c  Milk; divided
      4 lg Eggs
           Peanut oil
 
  Place chicken between 2 sheets of heavy-duty plastic wrap, and
  flatten to 1/4" thickness using a meat mallet or a rolling pin.
  
  Sprinkle 1/2 ts salt and 1/2 ts black pepper evenly over chicken.
  Set aside.
  
  Combine cracker crumbs, 2 cups flour, baking powder, 1-1/2 ts salt,
  1 ts black pepper, and ground red pepper.
  
  Whisk together 1-1/2 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" in a 12" skillet. Heat to 360°F/180°C.
  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°F/105°C
  oven.
  
  Cream Gravy:

  Carefully drain hot oil, reserving cooked bits and 2 tb drippings
  in skillet. Whisk together remaining 1/2 c flour, remaining
  2-1/2 ts salt remaining 1 ts black pepper, and remaining 6-1/2 c
  milk slowly about a cup at a time stirring in between.
  
  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.
  
  Adapted from: My Recipes.com
  
  From: http://www.mommyskitchen.net
  
  Uncle Dirty Dave's Kitchen
 
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