Ingredients:

  • 4 boneless, skinless chicken breasts (approx. 6 oz each)
  • 1.5 cups All-purpose flour
  • 0.5 cup Cornstarch
  • 2 tsp Smoked paprika
  • 1 tbsp Garlic powder
  • 1 tbsp Onion powder
  • 1 tsp Cayenne pepper
  • 2 tsp Sea salt
  • 2 tsp Coarse black pepper
  • 2 large eggs
  • 0.5 cup Whole milk
  • 1 tbsp Hot sauce
  • 0.25 cup Reserved frying oil with pan drippings
  • 0.25 cup All-purpose flour (for gravy)
  • 2.5 cups Whole milk
  • 1 tsp Heavy black pepper
  • Salt to taste

Instructions:

  1. Place chicken breasts between two sheets of plastic wrap. Use the flat side of a meat mallet to pound them to a consistent 1/2-inch thickness. Season both sides lightly with salt and pepper.
  2. Prepare the dredging station: Whisk 1.5 cups flour, cornstarch, smoked paprika, garlic powder, onion powder, cayenne, 2 tsp salt, and 2 tsp pepper in a shallow bowl. In a second bowl, whisk eggs, 1/2 cup milk, and hot sauce.
  3. Dredge each chicken breast first in the flour mixture, then dip completely in the egg mixture, and return to the flour mixture. Press the flour firmly into the meat to create a craggy crust.
  4. Heat oil in a large cast-iron skillet over medium-high heat. Fry the chicken pieces for approximately 3-4 minutes per side until the crust is deep golden brown and the internal temperature reaches 165°F. Transfer to a wire rack.
  5. Prepare the gravy: Carefully drain the skillet, reserving 1/4 cup of the oil and the flavorful browned bits (fond). Return the 1/4 cup oil to the pan over medium heat.
  6. Whisk in 1/4 cup of all-purpose flour to the reserved oil and cook for 1-2 minutes to create a light roux. Gradually whisk in 2.5 cups of milk.
  7. Simmer the gravy, whisking constantly, until thickened and velvety. Season heavily with black pepper and additional salt to taste. Serve immediately over the fried chicken.