Peppery Chicken Fried Chicken

8 (6-oz) skinned and boned chicken breasts

4 ½ tsp salt, divided

2 ½ tsp ground black pepper, divided

76 saltine crackers (2 sleeves) crushed

2 ½ cups flour, divided

1 tsp baking powder

1 tsp ground red pepper

8 cups milk, divided

4 eggs,

Peanut oil

Place chicken breasts between 2 sheets of heavy-duty plastic wrap, and flatten to ¼ -inch thickness using a meat mallet or rolling pin.

Sprinkle ½ tsp salt and ½ tsp black pepper evenly over chicken. Set aside.

Combine cracker crumbs, 2 cups flour, baking powder, 1 ½ tsp salt, 1 tsp black pepper, and ground red pepper.

Whisk together 1 ½ cups milk and eggs. Dredge chicken in cracker crumb mixture; dip in milk mixture. Dredge in cracker mixture again.

Pour oil to a depth of ½ inch into a 12-inch skillet (do not use a nonstick skillet). Heat to 360°. Fry chicken, in batches, 10 minutes, adding oil as needed. Turn and fry 4 to 5 more minutes or until golden brown. Remove to a wire rack on a jellyroll pan. Keep chicken warm in a 225° oven. Carefully drain hot oil, reserving cooked bits and 2 T drippings in skillet.

Whisk together remaining ½ cup flour, remaining 2 ½ tsp salt, remaining 1 tsp black pepper, and remaining 6 ½ cups milk. Pour mixture into reserved drippings in skillet; cook over medium-high heat, whisking constantly, 10 to 12 minutes or until thickened. Serve gravy with chicken. Yield: 8 to 10 servings.