• Place a chicken breast in a gallon-sized ziplock bag one at a time and pound it flat with a mallet to an even ¼-inch to ½-inch thickness.
• Remove the flattened breast to a plate and repeat for the remaining three chicken breasts.
• In another gallon-size ziplock bag, mix the crushed crackers, flour, and ranch seasoning.
• In a bowl, pour the prepared ranch dressing.
• Dip your flattened chicken breasts in the ranch dressing.
• Place each coated chicken inside the cracker/flour mixture ziplock bag, one at a time, shaking to coat.
• Place oil in a large skillet and heat it over medium-high heat.

To Fry:

• Place the coated chicken breasts in the skillet and fry in oil for 8 to 10 minutes, turning once.  
• Add more oil if needed to ensure the oil covers the entire bottom of the skillet.
• Fry until the outside crust is golden brown and the chicken juice is no longer pink it is at least 165°F.
• To serve, drizzle with additional ranch dressing and salt & pepper to taste.