Easy Pioneer Woman Chicken Fried Chicken Recipe

Pound the 2 pounds assorted chicken to about ½ inch thick for even cooking. Pat them dry with paper towels.
In a shallow dish, whisk together 1 cup all-purpose flour, 1 teaspoon salt, 1 teaspoon black pepper, 1 teaspoon paprika, ½ teaspoon garlic powder and ½ teaspoon onion powder. In another bowl, whisk the 1 cup buttermilk and 1 large egg until smooth.
Dip each chicken into the flour mixture, then into the buttermilk mixture, and back into the flour for a double coating. Set on a wire rack for 5–10 minutes to let the coating set.
Heat about ½ inch of Vegetable oil in a large cast-iron skillet over medium-high heat. Fry each piece for about 4–5 minutes per side until golden brown and cooked through (165°F internal temperature). Transfer to a paper towel-lined plate.
In a small saucepan, melt 3 tablespoons butter over medium heat. Whisk in 3 tablespoons all-purpose flour to form a roux and cook for 1 minute. Slowly whisk in 2 cups whole milk until smooth and thickened. Season with Salt and pepper to taste.
Place your crispy chicken on a plate, drizzle with warm gravy, and serve with mashed potatoes or biscuits for the full Southern experience.