Season each chicken breast with garlic, lime juice, salt, and black pepper. Lay each chicken piece in between 2 pieces of plastic wrap and gently pound with a mallet to tenderize and thin out the chicken breasts.
To prepare the breading station, add flour to a shallow bowl, in a second shallow bowl, add the eggs and milk and whisk to combine, and in a third shallow bowl, add the cracker meal. Coat each chicken breast in the flour and shake off excess before dipping in the egg mixture, then coat in the cracker meal and continue with each breast until they are all fully coated.
Heat the oil in a large cast iron or heavy-bottomed skillet over medium-high heat, until shimmering. Carefully place 1 to 2 chicken pieces in the oil and fry for about 4 minutes per side, or until the internal temperature of the chicken reaches 165°F. and is fully cooked through. Transfer the cooked chicken to a wire rack and cover with foil. Repeat the process with the remaining chicken breasts.
To make the vinaigrette, add the olive oil, garlic, lemon juice, orange juice, sugar, salt, and black pepper in a small bowl and whisk to combine.
In a medium bowl, add watercress, avocado, and tomatoes. Drizzle vinaigrette over the salad and toss to combine.
Season the breaded chicken with salt to taste, if desired, and top with the prepared salad and lime wedges. Enjoy!
