Ingredients
4 boneless skinless chicken breasts
1 c. whole milk or buttermilk
1 large egg
3/4 c. all-purpose flour
1/4 c. cornstarch
1 tsp. kosher salt
1 tsp. garlic powder
1/2 tsp. dried oregano
1/2 tsp. freshly ground black pepper
1/2 tsp. cayenne pepper
Vegetable oil, for frying
1/4 c. butter
1/4 c. all-purpose flour
2 1/2 c. whole milk
Kosher salt
Freshly ground black pepper
Pinch paprika
Preparation
Step 1Place chicken breasts between 2 pieces of plastic wrap and pound with a meat mallet or rolling pin until 1/4" thick. Step 2Set up dredging station: In one shallow bowl, whisk together milk and egg. In another shallow bowl, whisk together flour, cornstarch, salt, and spices.Step 3Dredge each piece of chicken in milk then in flour mixture. Repeat until all chicken is coated in breading. Place in fridge while you make gravy. Step 4In a large skillet over medium heat, melt butter. Add flour and cook until golden and bubbling, 2 to 3 minutes. Whisk in milk and season with salt, pepper, and paprika. Bring mixture to a simmer and cook until slightly thickened, 3 to 4 minutes. (It will thicken more as it cools!) Remove from heat. Step 5Cook chicken: In a large skillet over medium heat, heat 1/2" to 1" oil until oil is hot but not smoking. Fry each piece of chicken until golden, about 8 minutes total. Drain on a paper towel-lined plate. Step 6Serve chicken hot with gravy.
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