Chicken-Fried Chicken

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  Chicken Breast, Boneless Skinless(907g)

  Boneless skinless. Buy in bulk and freeze — Costco rotisserie packs work too.

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  2 teaspoons kosher salt
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  ½ teaspoon freshly cracked black pepper
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  Garlic powder(10g)
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  Paprika, Ground(5g)
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  Cayenne Pepper, Ground(3g)
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  Flour, All-Purpose, White(240g)
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  Egg, Whole, Large
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  Vegetable oil
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  Butter(60g)
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  Flour, All-Purpose, White(80g)
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  Low Sodium Chicken Broth(360g)
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  Whole Milk(240g)
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  Garlic powder(5g)
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  Thyme, Dried(3g)
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  ¾ Teaspoon Kosher Salt, (Plus More To Taste)
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  1 teaspoon freshly ground black pepper

Instructions

1. 1Butterfly the chicken breasts by slicing horizontally through the thickest part, then slice each piece down the center to create 4 cutlets total. Cover cutlets with plastic wrap and pound with a mallet until approximately ⅓-inch thick.
2. 2In a small bowl, combine the garlic powder, paprika, cayenne pepper, salt, and pepper. In a shallow bowl, whisk together the flour and half of the spice mixture. In a separate shallow bowl, lightly beat the eggs. Sprinkle the remaining spice mixture over the pounded chicken.
3. 3Working with one cutlet at a time, dip into the beaten eggs, allow excess to drip off, then press both sides into the flour mixture. Arrange breaded cutlets on a plate and let rest for at least 15 minutes.
4. 4Pour 1 inch of vegetable oil into a large cast-iron skillet and heat over medium-high heat until the oil glistens and shimmers, about 3–4 minutes. Working with two cutlets at a time, add the chicken and cook 3–4 minutes per side over medium-high heat until golden brown and internal temperature reaches 165°F. Transfer to a paper-towel-lined plate. Repeat with remaining cutlets, adding more oil as needed to maintain 1 inch depth.
5. 5Melt the butter in a small saucepan over medium-low heat, about 2–3 minutes. In a small bowl, whisk the flour with ½ cup of the chicken broth until smooth. Increase heat to high, pour in the flour mixture, and cook 2–3 minutes over high heat, whisking constantly, until simmering and thickened.
6. 6Reduce heat to medium and gradually whisk in the remaining chicken broth, milk, garlic powder, thyme, salt, and pepper. Cook 3–5 minutes over medium heat, whisking occasionally, until the gravy reaches desired thickness.
7. 7Divide the chicken cutlets evenly among 4 airtight containers while hot. Top each portion with equal amounts of gravy.
8. 8Refrigerate the containers and reheat in a skillet over medium heat for 4–5 minutes until warmed through before serving.