Chicken Fried Chicken is the kind of Southern comfort that makes everything slow down — juicy chicken breasts coated in a thick, crispy crust, fried golden and smothered in creamy white pepper gravy. It’s familiar, hearty, and deeply satisfying, the kind of meal that belongs on a big plate with mashed potatoes and green beans. One bite feels like pure Southern comfort.Ingredients4 boneless, skinless chicken breasts1 cup buttermilk1 teaspoon salt1/2 teaspoon black pepper1 teaspoon paprika1/2 teaspoon garlic powder1/2 teaspoon onion powderFor the breading:1 1/2 cups all-purpose flour1/2 cup cornstarch1 teaspoon salt1 teaspoon black pepperOil for fryingFor the white gravy:3 tablespoons pan drippings3 tablespoons all-purpose flour2 cups whole milk1 teaspoon black pepper1/2 teaspoon saltInstructionsPound chicken breasts to even thickness.Place chicken in buttermilk and let soak 30 minutes.In a shallow bowl, mix flour, cornstarch, salt, pepper, paprika, garlic powder, and onion powder.Remove chicken from buttermilk, letting excess drip off, and dredge well in the flour mixture, pressing to coat.Heat oil in a large skillet over medium heat.Fry chicken 4–5 minutes per side until golden brown and cooked through.Remove and keep warm.For the gravy, leave 3 tablespoons of drippings in the skillet.Whisk in flour and cook 1 minute.Slowly pour in milk, whisking constantly.Season with salt and black pepper.Simmer until thick and creamy.Serve chicken topped with gravy, alongside mashed potatoes, biscuits, or green beans — crispy, creamy, and pure Southern goodness.