Chicken Fried Chicken

4 boneless skinless chicken breasts

1/2 cup flour

1/4-1/2 teaspoon fresh ground black pepper

3/4-1 cup buttermilk

1-2 cup finely crushed buttery crackers (I usually need 1.5 sleeves of Club Crackers)

3 tablespoons peanut oil (or canola oil)

Preheat oven to 350F.

Pound the chicken breasts to 1/4-inch thickness between 2 sheets of plastic wrap, using meat mallet or rolling pin; set aside. (This is the most awesome way to relieve tension...especially if you haven't had a real closet in almost a year.) 

Combine flour and pepper in a shallow dish.

Pour buttermilk into a second dish.

Spread crushed crackers on a plate.

Submerge chicken breasts, one at a time, into the buttermilk

Dredge in seasoned flour.

Dip into buttermilk, then into crushed crackers to coat thoroughly, pressing with fingertips to adhere.

Heat oil in a 12-inch skillet over medium-high heat.

Add chicken; cook 2 to 3 minutes on each side until golden brown and cooked through. (Will have to do this one or two pieces at a time.)

Remove to oven safe platter or cookie sheet (I use a baking stone); place in oven to keep warm. (Serves 4)