Place chicken breasts between two sheets of plastic wrap and pound with a meat mallet to an even 1/2-inch thickness.

In a shallow bowl, whisk together flour, salt, pepper, garlic powder, onion powder, and paprika.

In another shallow bowl, whisk together eggs and milk.

Dredge each chicken breast in the flour mixture, then dip into the egg mixture, and finally dredge in the flour again, pressing to coat thoroughly.

Heat about 1/2 inch of oil in a large skillet over medium-high heat. Once hot, carefully add the chicken.

Fry for 4-5 minutes per side until golden brown and cooked through (internal temp 165°F). Drain on paper towels.

In a medium saucepan, melt butter (or use pan drippings). Whisk in flour and cook for 1 minute.

Gradually whisk in milk and cook until thickened and bubbly. Season with salt and plenty of black pepper.

Serve the gravy over the hot chicken. Enjoy!