Ingredients:

  • 4 boneless, skinless chicken breasts (approx. 6 oz each)
  • 1.5 cups all-purpose flour
  • 0.33 cup cornstarch
  • 1 tbsp garlic powder
  • 1 tbsp onion powder
  • 1 tsp smoked paprika
  • 0.5 tsp cayenne pepper
  • 2 large eggs
  • 0.5 cup buttermilk
  • 1 cup vegetable oil for frying
  • 3 tbsp all-purpose flour (for gravy)
  • 2 cups whole milk
  • 1 tsp coarse ground black pepper
  • 1 tsp salt

Instructions:

  1. Place chicken breasts between two sheets of plastic wrap. Using the flat side of a meat mallet, pound the chicken to a consistent 1/2-inch thickness.
  2. In a shallow bowl, whisk together 1.5 cups all purpose flour, 0.33 cup cornstarch, 1 tbsp garlic powder, 1 tbsp onion powder, 1 tsp smoked paprika, 0.5 tsp cayenne pepper, and 1 tsp salt.
  3. In a separate bowl, whisk 2 large eggs and 0.5 cup buttermilk until smooth.
  4. Coat one piece of chicken in the flour mixture, shaking off the excess.
  5. Submerge the floured chicken into the egg mixture.
  6. Press the chicken back into the flour, making sure to push the flour into all the nooks and crannies for maximum ripples. Check that no wet spots remain.
  7. Heat 1 cup vegetable oil into your skillet and heat over medium high until a pinch of flour sizzles immediately.
  8. Place two breasts in the pan. Cook 4 minutes per side until deep golden and firm. Remove to a wire rack.
  9. Drain all but 3 tbsp of the oil. Whisk in 3 tbsp all purpose flour.
  10. Slowly pour in 2 cups whole milk while whisking constantly until the sauce bubbles and thickens.
  11. Stir in 1 tsp coarse ground black pepper. Taste and adjust salt as needed.