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.