Chicken Fried Chicken and Gravy

Recipe courtesy of Jo Davison
Serves 8
4 boneless/skinless chicken breasts, butterfly to create two pieces
3 cups flour
Kosher salt and freshly ground pepper
2 tsp. lemon pepper
1 tsp. paprika
3 whole eggs, beaten
2 cups buttermilk
Canola Oil or Peanut Oil
3 tbs of flour
1 cup buttermilk
1 cup whole milk
Salt and Pepper
In dredging dishes or flat dishes with rims add flour, lemon pepper, paprika, salt and pepper to taste in one of them and combine well.  In the next one add the eggs and in the last one add the buttermilk.  After butterflying the chicken place between 2 sheets of plastic wrap and give them a slight pounding to create a even piece of chicken, about a 1/4 inch in thickness.
Heat a cast iron or heavy duty pan with enough oil to coat the bottom about 2 inches.  When oil has reached a temperature of about 365 your ready to start cooking the chicken.  Dredge your first piece in the egg mixture, then the flour mixture, then into the buttermilk mixture and then once again in the flour mixture.  Do this to each piece before frying.  Fry the chicken 2 at a time until golden brown about 3 minutes on each side.  Make sure that your oil does not get too hot, you will burn the outside of the chicken and the inside will remain raw.  Remove the cooked chicken and place on paper towels to absorb the oil.  When all the chicken is cooked allow to rest and start on the gravy.
Carefully remove the fat (place in a glass bowl, do not discard just in case you need additional fat) from the pan, leaving about 3 tbs in.  Place the pan over medium heat, sprinkle with the 3 tbs of flour and whisk to create a roux, make sure to pick up all the brown bits, make sure your roux is the right consistency, if not add a bit more oil.  Once the roux is ready slowly add the milks and continue to whisk until the gravy is nice and thick.  Season well with salt and lots of pepper to taste. Place the steaks on top of mashed potatoes or pasta add gravy and enjoy.

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