Anyone have the recipe for Rip's fried Chicken?

There is a tavern in the little town of Ladd, IL that serves the best friend chicken that I have ever found. (Strouds in KC is great but still not as good) They have been in business since around prohibiton and they have kept there batter and frying recipe a secret. People drive miles and stand in line for a long time just to get a paper plate with a slice of italian bread a bunch of fresh fries and a quarter of light or dark chicken. An order of dill pickle slices on the side and you are set. I know there are people out there that have worked at making a close facsimily and I would appreciate the recipe.Anyone have the recipe for Rip's fried Chicken?
30 saltine crackers


2 tablespoons all-purpose flour


2 tablespoons dry potato flakes


1 teaspoon seasoned salt


1/2 teaspoon ground black pepper


1 egg


1/4 cup vegetable oil


6 skinless, boneless chicken breast halves


DIRECTIONS


Place crackers in a large resealable plastic bag; seal bag and crush crackers until they are coarse crumbs. Add flour, potato flakes, seasoned salt, and pepper to bag and mix well.


Beat egg in a shallow dish or bowl; heat oil in a large skillet over medium high heat.


One by one, dredge chicken pieces in egg beat, then place in bag with crumb mixture, seal bag and shake to coat.


Reduce heat to medium and cook coated chicken in skillet for 15 to 20 minutes, turning frequently, until golden brown and juices run clear.

cream tones