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
• 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)

Instructions

1. Season the chicken breasts with black pepper.

2. 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.

3. In another shallow dish whisk together eggs with 3/4 milk.

4. Dredge the chicken breasts in the cracker mixture then dip in the egg/milk mixture, then dredge AGAIN in the cracker mixture.

5. Pour the oil into a large skillet and heat to 360 degrees F.

6. 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.

7. Carefully drain oil but reserve the browned bits in the bottom of the skillet along with a couple tablespoons of the oil.

8. 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.

9. Serve the creamed gravy with the breasts.