Chicken Fried Chicken with Country Gravy

Chicken Fried Chicken
4 boneless skinless chicken breasts
1 tsp salt
2 tsp pepper
1 sleeve saltine crackers, crushed
1 cup flour
1/2 tsp baking powder
1/2 cup milk
2 large eggs
oil

Place chicken breasts between 2 sheets heavy-duty plastic wrap and flatten to 1/4-inch thickness using a meat mallet or rolling pin. Season with half the salt and pepper. Set aside.
Combine cracker crumbs, flour, baking powder, and remaining salt and pepper. In a separate bowl whisk together milk and eggs. Dredge chicken in cracker crumb mixture; dip in milk mixture; dredge in cracker mixture again. Pour oil to a depth of 1/2-inch in a large skillet. Over medium high heat fry chicken 5 minutes per side until golden brown. Remove to wire rack in a cookie sheet. Keep chicken warm in a 225*F oven.

Country Gravy
1/2 cup vegetable oil
3/4 cup flour
1 teaspoon salt
4 cups milk
Heat oil in a large skillet over medium heat. Whisk in the flour, salt and pepper until smooth. Cook and stir over medium heat  until browned, about 5-10 minutes. Gradually stir in milk so that no lumps form, and continue cooking and stirring until thickened. If gravy becomes too thick, add more milk.

This has always been one of Sean's favorite meals and tonight was my first time making it. It's so satisfying to cook food you know people will love.  And then watch them enjoy it. Ahhhh. The chicken was delicious! That crust is awesome and the chicken was moist and tender on the inside.
Unfortunately I burned the gravy a little. I used the left over oil from frying the chicken and I think that was a mistake. It was already over cooked and it just didn't turn out. So, for the gravy I would suggest using a new batch. of oil. Next time I'll know how to make it better!

I got the recipe for the chicken here. The gravy recipe wasn't making sense to me so we found a different recipe for that here.