Ingredients:
4 boneless, skinless chicken breasts
1 cup all-purpose flour
1 tsp paprika
1/2 tsp garlic powder
1/2 tsp onion powder
Salt and pepper to taste
1/2 cup buttermilk
1/4 cup vegetable oil (for frying)
2 tbsp unsalted butter
2 tbsp all-purpose flour (for gravy)
1 1/2 cups milk
Salt and pepper to taste (for gravy)
Instructions:
Prepare the Chicken: Pound the chicken breasts to an even thickness. Season both sides with salt and pepper.
Prepare the Coating: In a shallow dish, combine 1 cup of all-purpose flour, paprika, garlic powder, onion powder, salt, and pepper.
Coat the Chicken: Dip each chicken breast in buttermilk, then dredge it in the flour mixture, making sure it’s well coated.
Fry the Chicken: Heat vegetable oil in a large skillet over medium heat. Fry the chicken breasts for about 5-7 minutes on each side, or until they are golden brown and cooked through. Remove the chicken from the skillet and set it aside on a plate lined with paper towels.
Make the Gravy: In the same skillet, melt the butter over medium heat. Stir in 2 tablespoons of flour and cook for about 1 minute, stirring constantly to avoid lumps.
Finish the Gravy: Gradually whisk in the milk, continuing to stir until the gravy thickens, about 3-4 minutes. Season with salt and pepper to taste.
Serve: Plate the fried chicken and generously pour the cream gravy over the top. Serve hot, ideally paired with mashed potatoes or biscuits to soak up the delicious gravy.