chicken fried chicken

While traipsing across Oklahoma over Christmas vacation, I got a hankering (that's what we call a craving where I'm from, for all you Californians who don't know the word). :-)  The hankering just grew when my husband and I went to the Cracker Barrel (for all you Californians who haven't heard of it, it's only one of the best country food restaurants known to man).  I kept eying the chicken and dumplings, fried okra, chicken fried steak, fried apples, and cobbler...but in the end I ordered something much more boring to keep it healthier.

It was a bummer.  And it put me on a mission.  I determined that when I got back, I was going to figure out how to make something that tastes Cracker Barrel amazing but is a little lighter.  I think I did it!

Ladies and gentlemen, may I present...Chicken Fried Chicken. 

Chicken Fried Chicken

• 4 thin chicken breasts
• salt and pepper
• 2 egg whites
• 3/4 cup milk
• peanut oil

Breading:

• 8 cups Chex or 1 sleeve Saltines, crushed
• 1 t. seasoned salt
• 1 t. fresh ground pepper
• 3/4 cup flour
• 1 t. baking powder
• 1 t. ground red pepper

Sprinkle chicken with salt and pepper.  Mix together in one bowl breading ingredients.  In another bowl, whisk together egg whites and milk.  Dip chicken in breading, then egg mixture, then breading again.  Place in a glass baking dish barely coated with oil.  Bake at 350 degrees for 10-15 minutes; turn over, then bake another 10 minutes or until done.

Cream Gravy

• 3-4 T. butter
• 1/4 cup flour
• 1-2 cups milk
• salt and pepper

Melt butter in saucepan.  Add flour and mix well.  Slowly stir in milk and bring to a boil.  Add more milk until gravy reaches desired consistency.  Add salt and pepper to taste.