Prep: pound chicken breasts until they are ¼" thick.  To to this, place breast between two pieces of parchment and hamper with rolling pin until thinned out.

In a large zipper bag, combine crackers, flour, baking soda, paprika, cayenne, salt and pepper.

Roll with a rolling pin until crushed into a fine mixture.  Transfer to a flat bowl.

In a large bowl combine milk and eggs.  Whisk until combined.

Coat each chicken breast in the dry mixture.

Immediately dip it completely into the egg mixture.

Pro Tip: Use one hand only to do the dipping.  It helps to have one hand clean to transfer dishes.

Return to the dry mixture and coat completely.  Repeat with each chicken breast.

Heat in a large frying pan or iron skillet until it has reached 350 degrees. Once it reaches temperature, turn down the heat slightly so it maintains where it's at instead of continuing to heat up the temperature. Keep in mind that once you add the chicken, the temperature will lower, so you only have to turn the heat down slightly. (You could also do this in a deep fryer if you have one.)

Carefully place the chicken in the frying pan. It should immediately begin sizzling. If it doesn't, your oil isn't hot enough and you should take it out until it reaches temperature. Once the very edges on the bottom have that nice brown color? It's time to flip.

You want to avoid flipping back and forth several times because it soaks up more oil that way. You should only flip once.

Drain on a plate lined with paper towel. Keep warm in a 200 degree oven.

Prep: Now for the gravy, you want all the browned bits you see at the bottom of the oil. (Flavor savers if you will.) To do this, slowly pour all of the oil into another container, and you'll see that the brown bits will stay in the pan on the bottom. Stop draining when you have several tablespoons left of oil/bits.

Now we make a roux for the gravy.Do this by whisking flour into the reserved pan drippings over medium-low heat. See? Unappetizing paste. Perfect.

Next, slowly whisk in your milk. The roux needs time to absorb the milk, and it can't do this if you dump it all in at one time. Otherwise you end up with clumps of flour. I do about ½ c of milk at a time. Continue until it's as thick as you'd like, about 3 cups. It will continue to thicken if it just sits there, so keep your serving time in mind.

Add the remaining spices, adjust for your liking (spicy, salty, peppery, whatever!).

Serve warm with chicken.