Pour oil in large skillet to a depth of 1/4 inch. Heat on medium while you prepare the chicken.

Place chicken in gallon ziplock bag and beat out until 1/4 inch thick. Crack eggs into bowl and beat with fork. Crush saltines and put in a separate bowl.

Cut each chicken breast into three strips and dip each piece first in egg mixture, then in cracker crumbs, being careful to coat completely. Drop each piece into oil and cook, turning once, on medium to medium high heat until browned on both sides. Drain on paper towel lined plate.