Chicken-Fried Steak (Chicken With Creamy Gravy) - cooking recipe

Ingredients

4 small boneless skinless chicken breasts (pounded to about 1/2-inch thick)
black pepper
38 saltine crackers, crushed (1 sleeve)
1 cup all-purpose flour
1 teaspoon seasoning salt
1 pinch cayenne pepper (optional or adjust to heat level)
1/2 teaspoon garlic powder (garlic lovers use 1 teaspoon)
1/2 teaspoon baking powder
3/4 cup milk
2 large eggs
1 1/2 cups vegetable oil
CREAMED GRAVY
3 -4 cups half-and-half cream (use 4 cups for a thinner gravy)
1/4 cup all-purpose flour
1 teaspoon seasoning salt or 1/2 teaspoon white salt
1 teaspoon black pepper (can reduce if desired)

Preparation

Season the chicken breasts with black pepper.
In a shallow dish combine crushed cracker crumbs with flour 1 teaspoon seasoned salt, 1/2 teaspoon black pepper, cayenne pepper (if using) and baking powder.
In another shallow dish whisk together eggs with 3/4 milk.
Dredge the chicken breasts in the cracker mixture then dip in the egg/milk mixture, then dredge AGAIN in the cracker mixture.
Pour the oil into a large skillet and heat to 360 degrees F.
Fry the breasts in hot oil for about 3-4 minutes on each side or until golden brown; remove to a wire rack and cover lightly with foil.
Carefully drain oil but reserve the browned bits in the bottom of the skillet along with a couple tablespoons of the oil.
In a bowl mix together 4 cups half and half cream, 1/4 cup flour 1 teaspoon seasoned salt and 1 teaspoon black pepper; whisk until combined, then add to the reserved drippings in the skillet, cook whisking constantly over medium-high heat for about 10 minutes or until thickened.
Serve the creamed gravy with the breasts.