Ingredients

4 small boneless skinless chicken breast (pounded to about 1/2-inch thick)
black pepper
38 saltine cracker, crushed (1 sleeve)
1 cup flour
1 teaspoon seasoning salt
1 pinch cayenne pepper (optional)
1/2 teaspoon garlic powder
1/2 teaspoon baking powder
3/4 cup milk
2 large egg
1 1/2 cups vegetable oil

CREAMED GRAVY

* 4 cups half-and-half cream or full-fat milk
* 1/4 cup flour
* 1 teaspoon seasoning salt or 1/2 teaspoon white salt
* 1 teaspoon black pepper

Directions

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 breast 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.

Fry about 3-4 minutes, then turn the breast and fry about 3-4 minutes 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.