Pan Fried Chicken and Gravy

For the Chicken:

1. Preheat a cast iron skillet with just enough oil to cover to the middle of the chicken (1/2-1 inch).
2. Press out chicken breasts thin or slice them flat. Coat the chicken in a mixture of flour and seasonings (garlic powder, onion powder, paprika, creole seasoning, salt, and pepper).
3. Place the coated chicken in an egg wash and coat evenly, then toss back in the seasoned flour for an additional coat.
4. Let the coated chicken rest on a plate while the oil heats up to 325°F.
5. Once the oil is to temperature, gently place the chicken into the pan, laying it away from you.
6. Fry until golden on both sides and the internal temperature reaches 165°F.
7. Remove from oil and place on a paper towel to catch excess oil.

For the Gravy:

1. Strain and remove most of the oil from the pan, saving at least 1 tablespoon of drippings. Melt the butter in the same pan.
2. Once the butter is melted, toss in the flour and stir until incorporated, letting it cook for a couple of minutes to remove the raw flour taste.
3. Whisk in the milk slowly, scraping the bottom of the pan to make sure the roux doesn’t burn.
4. Add all seasonings (salt, pepper, garlic) and chicken stock. Stir until desired consistency. If too thick, add more chicken stock.
5. Serve hot, garnished with a little parsley to brighten up the plate.