Ingredients:

  • 4 large chicken breasts (approximately 1.5 lbs)
  • 1.5 cups all-purpose flour
  • 0.5 cup cornstarch
  • 1 tsp baking powder
  • 1 tbsp smoked paprika
  • 1 tbsp garlic powder
  • 1 tsp onion powder
  • 2 tsp kosher salt
  • 2 tsp coarse black pepper
  • 1 cup buttermilk
  • 1 large egg
  • 0.5 cup vegetable oil for shallow frying
  • 0.25 cup reserved frying drippings
  • 0.25 cup all-purpose flour for gravy
  • 2.5 cups whole milk
  • 1 tsp extra coarse cracked black pepper
  • 0.5 tsp salt

Instructions:

  1. Place each chicken breast between two sheets of plastic wrap and use the flat side of a meat mallet to pound to a uniform 1/2-inch thickness.
  2. Pat the chicken completely dry with paper towels to ensure maximum crust adhesion.
  3. Prepare the dry station by whisking 1.5 cups flour, cornstarch, baking powder, and dry spices in a shallow bowl.
  4. Prepare the wet station by whisking the buttermilk and egg in a second bowl.
  5. Dredge chicken in flour mix, dip into buttermilk, then return to flour for a second coating, pressing firmly to create craggy edges. Let rest for 5 minutes.
  6. Heat 1/2 inch of oil in a cast-iron skillet to 350°F (175°C). Fry chicken for 4–5 minutes per side until mahogany brown and internal temperature reaches 165°F. Drain on a wire rack.
  7. To make gravy, whisk 1/4 cup flour into 1/4 cup reserved drippings over medium heat for 2 minutes. Gradually whisk in whole milk and cracked pepper, simmering for 3 to 5 minutes until thickened and velvety.