Chicken Fried Chicken and Gravy Recipe

Place the chicken breast between two pieces of plastic wrap. Use the flat side of a meat mallet or a large rolling pin to gently pound the chicken breast, starting from its center and working outward. Pound the chicken breast until the chicken breast is approximately 1/2-inch thick and equal thickness throughout.
Whisk the milk, eggs, and two teaspoons of salt in a large bowl or measuring cup. Transfer the chicken to the buttermilk marinade. Cover and marinate for at least one hour or up to four hours.
Whisk together the flour, cornstarch, onion powder, garlic powder, remaining salt, and black pepper in a large shallow bowl or a plate with sides.
At the same time, heat 2 inches of vegetable oil in a deep-frying pan until it reaches 375 degrees Fahrenheit.
Drain the chicken from the buttermilk, then dredge the chicken in the flour mixture (one at a time) until coated on all sides. Transfer the dredged chicken to a clean plate and allow it to rest for 5 minutes so that the flour sticks.
Carefully transfer the breaded chicken (one at a time) to the hot oil and fry for 8-10 minutes, flipping halfway through. Cook until golden brown and crispy, and the internal temperature registers 165°F as registered by a digital meat thermometer.
Transfer the cooked chicken to a wire rack set in a jelly roll pan or paper towel-lined plate and keep warm in a 225℉ oven. Repeat until all of the chicken breasts have been fried.

Melt the butter in a medium saucepan set over medium heat. Add the flour, whisking until the flour and butter are thoroughly combined and golden brown.
Still whisking, slowly add the chicken broth, salt, and black pepper. Allow the mixture to come to a simmer, then cook until the mixture thickens. Stir in the milk and bring it to a simmer again (do not boil). Continue to simmer until it reaches your desired thickness.
Serve the chicken fried chicken with mashed potatoes and warm gravy. Garnish with fresh parsley, if desired.