Pound chicken breasts to an even 1/2-inch thickness.

In a shallow dish, whisk together the flour, salt, pepper, garlic powder, and paprika.

In another dish, whisk together the buttermilk and egg.

Dredge each chicken breast in the flour mixture, then dip into the buttermilk mixture, and finally dredge in the flour again, pressing firmly to create a thick coating.

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

Fry for 4-5 minutes per side until golden brown and cooked through. Drain on a wire rack.

Drain all but 3 tablespoons of oil from the skillet, keeping the flavorful browned bits.

Whisk in the flour and cook for 1 minute.

Slowly whisk in the milk and simmer until thickened. Season with salt and plenty of cracked black pepper.

Serve the gravy over the hot chicken immediately.