Lay the chicken breasts on a cutting board. If they’re thick, feel free to halve or gently pound them until even. Season both sides of each piece with salt, pepper, garlic powder, and smoked paprika.

Pour the buttermilk into a medium bowl and soak the chicken breasts for at least 15 minutes. This gives them incredible juiciness.

Use three bowls for dredging. Fill one with flour, the second with beaten eggs, and the third with breadcrumbs mixed with a pinch of paprika.

Shake off the excess buttermilk from the chicken, then dredge it in flour. Dip it into the egg mixture, ensuring it’s fully covered, and finally coat it in breadcrumbs for that ultimate crunch.

Heat your skillet on medium heat with enough oil to cover the bottom. When the oil starts shimmering, carefully place the chicken breasts in.

Fry each side for about 4-6 minutes until golden brown and cooked through. Check the internal temperature; it should hit 165°F.

Remove the chicken from the skillet and set it on a wire rack to rest.

Add butter to the same skillet, letting it melt. Stir in the flour and cook until golden. Gradually whisk in milk, stirring constantly to prevent lumps. Add salt and pepper, then cook until it thickens to your liking.