1largeChicken Breastsliced in half lengthwise and pounded evenly
1cAll Purpose Flour
1largeEggbeaten
1/2cMilk OR Buttermilk
1tspBaking Powder
1/2tspBaking Soda
1/2tspFreshly Cracked Black Pepper
1/4tspHot Saucemore or less, to taste
1/8tspGarlic Powder
Oil for frying, enough to coat the bottom of your pan
FOR THE GRAVY:
Reserved Pan Drippings
1 1/4cMilk
2tbspButter
2tbspAll Purpose Flour
Salt & Pepperto taste
Instructions
Preheat oven to 350 degrees.
Slice a chicken breast in half and pound between two pieces of parchment only to even them out, not to make them thin. Season with salt and pepper.
Whisk together flour, salt, pepper and garlic powder.
In a separate bowl, whisk together egg, milk, salt, pepper and hot sauce.
Add each chicken breast to the flour, shaking off any excess. Then into the egg mixture and back into the flour mixture.
Preheat a non stick skillet over medium high heat and add oil. Carefully place each breast into the oil only cooking until golden, then flip.
Remove the chicken breasts to a lined cookie sheet and bake until a thermometer reaches 165 degrees. Do not over bake. Allow to rest while we prepare the gravy.
Using any residual pan drippings and/or oil, add butter and flour to make a roux. Whisk in the milk slowly to avoid any lumps. Season with salt and plenty of freshly cracked black pepper. Spoon over the chicken.
Serve with mashed potatoes and your favorite veggie.