Chicken

1. Beat together the egg and milk and set aside.
2. Pound the chicken breasts to flatten them slightly.
3. Mix together the flour, salt, black pepper, paprika and white pepper. Dredge the chicken breasts in the seasoned flour, shaking off the excess.
4. Dip each piece into the egg/milk mixture, then back into the flour.
5. Set chicken pieces aside on a piece of wax paper.
6. Heat the cooking oil in a large cast-iron or other heavy skillet over medium-high heat for a few minutes. Oil should be about a half-inch deep in the pan. Check the temperature with a drop of water; if it pops and spits back, it’s ready.
7. With a long-handled fork, carefully place each chicken breast into the hot oil. Fry chicken breasts on both sides, turning once, until golden brown.
8. Reduce heat to low, cover and cook for 15 to 18 minutes until chicken pieces are done through.
9. Drain on paper towels.

Cream Gravy

1. After the chicken is removed from the pan, pour off all but about 2 tablespoons of oil, keeping as much as possible of the browned bits in the pan.
2. Heat the oil over medium heat until hot.
3. Sprinkle 3 tablespoons flour in the hot oil. Quicky stir with a wooden spoon to brown the flour.
4. Gradually stir in 3/4 cup milk and 3/4 cup water, mixed together, stirring constantly with the wooden spoon and mashing out any lumps. Lower heat, and gravy will begin to thicken. Continue cooking and stirring a few minutes until gravy reaches desired consistency. Check seasonings and add more salt and pepper according to your taste.