Preparation

• Cut chicken breasts in half lengthwise to make them thinner. Season chicken on both sides with some salt, pepper, and garlic powder.
• Heat a large skillet over medium heat. Add ⅔ cup of oil and 1 tablespoon of butter to the skillet.
• While the pan is heating up mix together 1 cup of flour, 2 teaspoon each of salt, pepper, paprika, garlic powder, and steak seasoning.
• In a separate bowl or container mix together 1 cup of milk and 1 egg. Dredge chicken in flour mixture, egg mixture, and back in the flour mixture.
• Once the oil is hot fry the chicken for a few minutes on each side until they are golden brown and fully cooked. Cook chicken until it reaches 165 degrees with an internal meat thermometer.
• Remove the chicken from the pan and place on a plate covered with paper towels to absorb any extra grease.
• Pour out all but about ⅓ cup of the oil. To make the gravy add ⅓ cup of flour to the oil making a roux. Once the oil and flour are well incorporated let cook for at least one minute.
• Add 3 cups of milk and keep stirring constantly. Add salt and pepper to taste. Once thickened serve over fried chicken.