Place chicken breasts between 2 sheets of
heavy-duty plastic wrap, and flatten to 1/4-inch thickness
using a meat mallet or rolling pin.
Sprinkle with half of the salt and pepper.
Set aside. Combine cracker crumbs, flour, baking powder,
remaining salt and pepper.
Whisk together milk and eggs.
Dredge chicken in cracker crumb mixture; dip
in milk mixture, and dredge in cracker mixture again.
Pour oil to a depth of 1/2 inch in a 12-inch
skillet (do not use a nonstick skillet).
Over medium high heat (more on the high side)
fry chicken, in batches, 10 minutes, adding oil as needed.
Turn and fry 4 to 5 more minutes or until
Remove to a wire rack in a cookie sheet. Keep
chicken warm in a 225° oven.
Carefully drain the
hot drippings, reserving cooked bits and 2 -3 tablespoons of
the drippings in skillet.
Add 1/3 cup flour to
the skillet with the drippings. Cook over medium high
Using a whisk mix
the flour into the drippings until it starts to brown and
become a paste. This is called a roux. If the
roux looks too oily and runny you can add another tablespoon
or so of flour and mix again. Whisk constantly until the
paste becomes nice and brown.
Slowly add the milk whisking constantly and blending the
liquid with the flour mixture until combined.
Let the gravy come
to a boil and then reduce heat and simmer until the gravy
thickens up. If the mixture thickens too much add more
milk as needed until the gravy is the consistency that you
want. This could end up being more then the required 3
with salt and pepper and serve over the chicken fried steak
and mashed potatoes.