If your 2 pounds boneless, skinless chicken breasts are more than ½” thick, you’ll want to pound it out until thin. This will provide additional tenderizing as well as allowing for more even cooking.
Season chicken breasts lightly with salt and freshly ground black pepper.
On a plate or shallow bowl, place 1/2 cup all purpose flour
In another shallow bowl, whisk together 2 large eggs and ⅓ cup milk.
Finally, in the last shallow bowl mix together 25 saltine crackers, crushed, 1/2 cup all purpose flour, 1 teaspoon seasoned salt, 1 teaspoon garlic powder and ¼ teaspoon cayenne pepper (if using). (You should have a total of 3 bowls at this point).
First, dredge chicken breast in flour, then dip in egg/milk mixture and then finally coat with saltine cracker mixture. Continue the same procedure for the rest of the chicken and place them on a large baking sheet.
Heat about ½-inch vegetable oil, shortening or lard in a large pan (preferably cast iron) over medium heat. Note: I prefer shortening or lard for these but use the oil you prefer.
Cook chicken in 2 batches for about 7 minutes per side. Chicken should reach an internal temperature of 165F degrees. Continue with the rest of the chicken breasts.
Remove chicken to a paper towel-lined baking sheet to drain excess oil.
For the gravy:
Once all the chicken is finished cooking, remove excess oil from the pan (leaving about ¼ cup remaining). Add ¼ cup all-purpose flour to the pan.
Whisk and cook over medium heat for 1 minute.
Gradually whisk in 1 ½ to 2 cups milk until it gets thick. If mixture gets too thick or lumpy, continue adding more milk and whisk vigorously.
Season with salt and black pepper. It often takes more salt than you might realize to get it properly seasoned so taste and adjust as necessary.
Pour gravy over chicken and serve.
Video
Notes
Shortening or oil can be used for frying, we prefer shortening.
Serve with any of your favorite sides, mashed potatoes go really well with this.
This can be frozen, see my tips above.
When making gravy, you are going to do it by feel and taste. If the mixture starts getting lumpy or too thick, just continue to add more milk and whisk vigorously until it begins to thin out and get smooth. Season the gravy generously. It often takes more salt than you might realize to get it properly seasoned.