Place the saltine crackers in a large resealable plastic bag and crush them with a rolling pin until they’re coarse crumbs. Add the flour, potato flakes, seasoned salt, and black pepper. Seal the bag and shake it around until everything is mixed.

Beat the egg in a shallow bowl. One at a time, dip each chicken breast into the egg, letting the excess drip off, then place it into the bag with the crumb mixture. Seal the bag and shake until the chicken is fully coated.

Heat the vegetable oil in a deep fryer or large saucepan to 350°F. Carefully add the chicken to the hot oil and fry, turning occasionally, until golden brown and cooked through, about 15 to 20 minutes. The juices should run clear when it’s done.

Remove the chicken and let it rest briefly on paper towels before serving.