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Season the chicken breasts with black pepper.
In a shallow dish combine crushed cracker crumbs with flour 1 teaspoon seasoned salt, ½ teaspoon black pepper, cayenne pepper (if using) and baking powder.
In another shallow dish whisk together eggs with ¾ milk.
Dredge the chicken breasts in the cracker mixture then dip in the egg/milk mixture, then dredge AGAIN in the cracker mixture.
Pour the oil into a large skillet and heat to 360 degrees F.
Fry the breasts in hot oil for about 3-4 minutes on each side or until golden brown; remove to a wire rack and cover lightly with foil.
Carefully drain oil but reserve the browned bits in the bottom of the skillet along with a couple tablespoons of the oil.
In a bowl mix together 4 cups half and half cream, ¼ cup flour 1 teaspoon seasoned salt and 1 teaspoon black pepper; whisk until combined, then add to the reserved drippings in the skillet, cook whisking constantly over medium-high heat for about 10 minutes or until thickened.
Serve the creamed gravy with the breasts.