Chicken Fried Chicken with Country Gravy

Ingredients
For the Chicken:
4 boneless, skinless chicken breasts
2 cups buttermilk
2 cups all-purpose flour
1 teaspoon paprika
1 teaspoon garlic powder
1 teaspoon onion powder
1 teaspoon salt
1 teaspoon black pepper
1/2 teaspoon cayenne pepper (optional)
2 large eggs
1/4 cup milk
Vegetable oil for frying

For the Country Gravy:
3 tablespoons pan drippings or butter
3 tablespoons all-purpose flour
2 cups whole milk
Salt and black pepper to taste

Instructions

Place the chicken breasts between two sheets of plastic wrap and pound them to about ½-inch thickness.

Pour buttermilk over the chicken in a bowl, cover, and refrigerate for at least 1 hour.

In a shallow dish, mix the flour, paprika, garlic powder, onion powder, salt, pepper, and cayenne.

In another bowl, whisk together eggs and milk.

Remove chicken from buttermilk, letting the excess drip off. Dredge each piece in the seasoned flour, dip into the egg mixture, then coat again in the flour for a crispy crust.

Heat about ½ inch of vegetable oil in a large skillet over medium-high heat. Fry the chicken in batches for 4–5 minutes per side, or until golden brown and cooked through. Transfer to a paper towel-lined plate.

For the gravy, remove all but 3 tablespoons of oil from the pan. Stir in the flour and cook for 1–2 minutes until golden. Gradually whisk in milk and cook, stirring constantly, until the gravy thickens. Season with salt and black pepper.

Serve the crispy chicken hot with creamy country gravy poured over the top.

Perfect with mashed potatoes, green beans, or a warm biscuit on the side.