Ingredients
4 chicken breasts, halved
2 c. buttermilk
3 eggs
1/2 c. milk
2 c. flour
1 Tbsp. paprika
1/2 tsp cayenne pepper (or more if you like spicy)
1/2 Tbsp. garlic powder
salt and pepper to taste
oil for frying
For the gravy:
1/4 c. reserved pan drippings
4 Tbsp. reserved flour mixture
2 c. chicken broth or stock
1/2 c. milk
salt and pepper to taste
How to make it:
Pound each chicken breast half flat so it is even in thickness, do this carefully, you want it flat but not so thin that it tear (each chicken piece should be about the size of your hand or slightly smaller).
Place chicken pieces in a gallon-sized Ziploc back and pour buttermilk over. Press as much air as you can out of the bag, seal, and place in refrigerator for at least 3 hours (or overnight).
In a shallow dish, whisk together eggs and milk, set aside.
In a separate shallow dish combine flour, paprika, cayenne, garlic powder, and salt and pepper. Stir until well combined and then remove about 4 Tbsp. of the dry mixture and set aside (this will be used for the gravy later).
Remove chicken from Ziploc, shake off excess buttermilk, and dredge each piece evenly with four mixture. Once coated with flour, lightly shake off excess, dip in egg/milk mixture, then place in back in flour mixture, giving it a double coating of flour.
Set chicken aside on a platter or on wax paper until ready to fry.
Add oil to a large skillet until it is about 1/4-inch full. Heat oil on medium-high heat until it reaches 350-degrees.
