Chicken Fried Chicken (Print Version)

# Ingredients:

01 - 4 thin chicken cutlets (1.5 lbs total), pounded to 1/2 inch.
02 - Canola oil for frying.
03 - 1 1/2 cups all-purpose flour.
04 - 2 teaspoons Lawry's seasoned salt.
05 - 1 1/2 teaspoons baking powder.
06 - 1 teaspoon garlic powder.
07 - 1 teaspoon onion powder.
08 - 1/2 teaspoon black pepper.
09 - 1 cup buttermilk, room temp.
10 - 2 large eggs, room temp.
11 - 2 tablespoons unsalted butter.
12 - 2 1/4 cups whole milk.

# Instructions:

01 - Add 3-4 inches canola oil to heavy pot. Heat to 350°F. Set up wire rack over paper towels.
02 - Pat chicken dry. Mix flour with seasonings in dish. Whisk buttermilk and eggs in another dish.
03 - Dip each piece in flour, then egg mix, then flour again. Place on plate.
04 - Fry 1-2 pieces at a time for 6-7 minutes until golden brown. Keep warm in 200°F oven.
05 - Heat 2 tablespoons frying oil and butter. Add flour and seasonings, cook 1 minute.
06 - Whisk in milk gradually. Simmer 3-4 minutes until thickened. Add more milk if needed.
07 - Put chicken on plates, top with hot gravy. Add cracked pepper if desired.

# Notes:

01 - Keep oil at steady 350°F for even cooking.
02 - Chicken should be uniform thickness for even cooking.
03 - Gravy thickens as it cools.

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