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)