Ingredients:

  • 1.5 lbs boneless skinless chicken breasts, pounded to 1/2-inch thickness
  • 1.5 cups full-fat buttermilk
  • 1 tsp hot sauce
  • 1 tsp kosher salt
  • 0.5 tsp coarsely ground black pepper
  • 2 cups all-purpose flour
  • 0.5 cup cornstarch
  • 2 tsp garlic powder
  • 2 tsp onion powder
  • 1 tsp smoked paprika
  • 1 tbsp cracked black pepper
  • 1 cup neutral oil for frying
  • 0.25 cup all-purpose flour for gravy
  • 2 cups whole milk, warmed
  • Salt and heavy black pepper to taste for gravy

Instructions:

  1. Place chicken breasts between sheets of plastic wrap. Use the flat side of a meat mallet to pound them to a uniform 1/2-inch thickness. Whisk the buttermilk, salt, pepper, and hot sauce in a bowl; submerge the chicken and brine for 15 minutes.
  2. In a shallow dish, whisk together 2 cups flour, cornstarch, garlic powder, onion powder, smoked paprika, and cracked black pepper. Drizzle 2 tablespoons of the buttermilk brine into the flour mixture and toss with a fork to create small crags.
  3. Remove chicken from brine, allowing excess to drip off. Dredge in the flour mixture, pressing firmly to adhere. Dip back into the buttermilk, then one final time into the flour. Let the breaded chicken rest on a wire rack for 10 minutes.
  4. Heat oil in a large 12-inch cast-iron skillet to 350°F (175°C). Fry chicken for 4-5 minutes per side until the crust is mahogany brown and the internal temperature reaches 165°F. Transfer to a wire rack.
  5. For the gravy, carefully drain all but 1/4 cup of the hot frying oil, keeping the browned bits in the pan. Whisk in 1/4 cup flour to form a roux and cook for 1-2 minutes.
  6. Gradually whisk in the warmed milk. Simmer until thickened, about 5 minutes. Season heavily with black pepper and salt to taste. Serve immediately over the chicken.