• Place the chicken breasts between two sheets of plastic wrap or parchment paper. Use a meat mallet, rolling pin, or your hands to pound the chicken to an even thickness. This helps ensure even cooking and tenderness.
• Combine the flour, smoked paprika, garlic powder, onion powder, salt, and pepper to taste in a bowl large enough to dredge the chicken.
• In a separate bowl, whisk together the buttermilk and egg in a bowl large enough to dredge the chicken.
• Dredge the chicken breasts in the flour mixture, then the buttermilk and egg mixture, and again in the flour mixture. Keep a moist towel nearby. Your hands will get sticky.

Air Fryer Instructions

• Spray the air fryer basket with cooking oil. Add the breaded chicken to the basket. Spritz the chicken with cooking oil spray.
• Air fry for 10 minutes at 400 degrees. If you notice white areas of flour on the chicken, be sure to spritz those areas with oil. This will also help with crisping.
• Open the air fryer and flip the chicken. Be gentle and careful so that you do not lose any of the breading. Air fry for an additional 4-8 minutes at 400 degrees or until the chicken is crisp and the chicken reaches an internal temperature of 165 degrees. Use a meat thermometer.

Pan Fried Chicken

• In a large skillet, heat enough oil to cover the bottom of the skillet, about 2 inches over medium-high heat. Allow the oil to heat up until it reaches a temperature of 325-350 degrees. Use a thermometer.
• Carefully place the coated chicken breasts into the hot oil, being careful not to overcrowd the skillet. Depending on the size of your skillet, you may need to fry the chicken in batches. Cook the chicken for about 5-7 minutes on each side, or until golden brown and cooked through. The internal temperature of the chicken should reach 165 degrees. Keep watch and don't overcook.
• Once the chicken is cooked, use tongs to transfer it to a paper towel-lined plate to drain any excess oil. To avoid sogginess on the bottom, place the chicken on a wire rack to cool.

  Allow the chicken to rest for a few minutes before serving.

Country Gravy

• Reserve 2 tablespoons of the pan drippings in the pan and add the butter to the drippings.
• When melted, add in the flour. Add it in stages and stir continuously to avoid clumping. This will create a roux, which will thicken the gravy.
• Add in milk or half and half. Stir until the gravy begins to thicken. If the gravy is too thick, add additional milk or half and half. Stir (and continue to milk or half and half) until the gravy reaches your desired consistency.
• Sprinkle in the spices and stir. Taste repeatedly and adjust the spices to suit your taste.