Country Fried Chicken

Since last night was Mardi Gras, I decided something fried was definitely in order!  I actually only used 3 chicken breasts and fed 6 people (2 were kids, but still) - none of us went hungry!  I pounded the breasts to about 1/4in thick and cut each in half, so I had 6 pieces.  I coated them in flour then egg, then the secret ingredient!  The 3rd breading is saltine crackers.  I used my food processor to crush 2 sleeves of saltines and added pepper and Lawrey's.  The saltines really are the best breading.  I then pan fried them in just enough canola oil to coat the bottom of the pan.  I fried the breasts in 2 batches and then I poured out most of the oil through a strainer.  I wanted to save the little fried bits for the gravy.  I put the breasts in the oven to keep warm while I made the gravy.  I added about 2tbs of flour to the remaining oil and wisked it for about a minute.  I added 1 cup of chicken broth and wisked some more.  Then I added 1c whole milk, some pepper and a bullion cube.  I brought this to a boil and once it was thick, we were ready for dinner.  I made mashed potatoes and broccoli to serve with the chicken.  I topped the chicken with some gravy as well as the mashed potatoes - ahhh, a good Mardi Gras!