Ingredients:

  • 4 Tyson chicken breasts (about 1.5 lbs or 680 g)
  • 1 cup all-purpose flour (120 g)
  • 1 teaspoon garlic powder
  • 1 teaspoon onion powder
  • 1 teaspoon paprika
  • ½ teaspoon salt
  • ½ teaspoon black pepper
  • 2 large eggs
  • 1 cup buttermilk (240 ml)
  • 1 cup (240 ml) vegetable oil (for frying)
  • 2 tablespoons unsalted butter (28 g)
  • 2 tablespoons all-purpose flour (15 g)
  • 1 cup chicken broth (240 ml)
  • ½ cup heavy cream (120 ml)
  • Salt and pepper to taste

Instructions:

  1. Flatten chicken breasts to even thickness using a meat mallet. Salt and pepper the chicken.
  2. In one shallow bowl, combine flour, garlic powder, onion powder, paprika, ½ teaspoon salt, and ½ teaspoon pepper.
  3. In another bowl, whisk eggs and buttermilk.
  4. Dredge each chicken breast first in the flour mixture, then dip in the buttermilk mixture, and finally coat in flour again. Chill the breaded chicken for 30 minutes.
  5. Heat vegetable oil in a large skillet over medium-high heat. Fry chicken for 5-6 minutes on each side or until golden brown. Use a cooking thermometer to check for doneness (165°F or 74°C).
  6. Remove excess oil from the skillet, leaving about 2 tablespoons. Melt butter, add flour, and whisk to create a roux. Cook for 1-2 minutes.
  7. Gradually add chicken broth and heavy cream, whisking until smooth. Season with salt and pepper to taste.
  8. Plate the chicken fried steak and generously drizzle with gravy.