Ingredients:

  • 1.5 lbs boneless skinless chicken breasts
  • 1 cup buttermilk
  • 1 tsp salt
  • 1/2 tsp black pepper
  • 1/2 tsp paprika
  • 2 cups all-purpose flour
  • 1 tbsp garlic powder
  • 1 tbsp onion powder
  • 1 tsp salt
  • 1 tsp black pepper
  • 1/2 tsp cayenne pepper
  • 4 tbsp pan drippings
  • 1/4 cup all-purpose flour
  • 2 cups whole milk
  • 1 tsp coarse ground black pepper
  • 1/2 tsp salt

Instructions:

  1. Place chicken breasts between two sheets of plastic wrap and use a meat mallet to pound them to an even thickness of about 1/2 inch.
  2. Combine buttermilk, salt, black pepper, and paprika in a bowl. Submerge the pounded chicken in the mixture.
  3. In a separate shallow bowl, whisk together 2 cups flour, garlic powder, onion powder, salt, black pepper, and cayenne pepper.
  4. Dip the chicken from the buttermilk into the seasoned flour, pressing firmly. For a thicker crust, dip back into the buttermilk and flour a second time.
  5. Heat oil in a cast iron skillet over medium-high heat. Fry chicken for 5-7 minutes per side until deep mahogany gold and internal temperature reaches 165°F.
  6. Transfer chicken to a wire rack. Drain most of the oil from the skillet, leaving 4 tbsp.
  7. Whisk in 1/4 cup flour over medium heat for 2 minutes. Slowly pour in whole milk while whisking constantly.
  8. Stir in coarse ground black pepper and salt, simmering until thickened into a velvety gravy.