Chicken Fried Chicken with Creamy Country Gravy

Rinse and pat dry 3 boneless skinless chicken breast

Using a sharp knife, fillet chicken breast lengthwise to create two halves

Season with seasoning salts and pepper

Place in medium bowl and cover with buttermilk. Cover bowl with plastic wrap, and place in refrigerate to marinate for 4-6 hours.

In a shallow bowl mix together flour, paprika, black pepper, salt, garlic powder, onion powder, thyme, and sage. Whisk together until well combined.

Remove chicken from buttermilk, one fillet at a time, shake off any excess buttermilk. Dredge in flour mixture, making sure both sides are coated in flour mixture.

In a large skillet add 1/2 inch vegetable oil. Heat over medium-high heat.

Carefully add chicken to hot oil and fry until both sides are golden brown, crispy, and juices run clear. Turn chicken over during cooking with slotted spatula. Remove cooked chicken and keep warm in oven on baking sheet.

To make Gravy, drain off half the excess oil, keeping the bits in the pan and some of the drippings.

Over medium heat add 1/4 cup of flour and whisk together to create a roux. While still whisking slowly add 2 cups of whole milk. Continue to stir until mixture begins to thicken. Add 1/2 a cup of chicken broth and 1 bullion cube. Continue stirring until mixture is thick and creamy. If gravy is not thick enough add 2 tablespoons flour to 4 tablespoons water and whisk into gravy. Continue cooking until thickness you desire is achieved.

Serve gravy over fried chicken fillets.