Chicken-Fried Chicken with Cream Gravy

seriouseats.com

KAB

subheading: For the Chicken:

2 tablespoons paprika

2 tablespoons freshly ground black pepper

2 teaspoons garlic powder

2 teaspoons dried oregano

½ teaspoon cayenne pepper

4 boneless, skinless chicken thighs (about 4 ounces each), or 2 boneless, skinless chicken breasts (about 8 ounces each), cut and pounded into 4 cutlets (see note above)

1 cup buttermilk

1 large egg

1 tablespoon plus 2 teaspoons kosher salt, divided

1 ½ cups all-purpose flour

½ cup cornstarch

1 teaspoon baking powder

4 cups vegetable shortening or peanut oil, for frying

subheading: For the Cream Gravy:

2 tablespoons unsalted butter

1 small onion, finely chopped (about ¾ cup)

2 medium cloves garlic, minced (about 2 teaspoons)

2 tablespoons all-purpose flour

1 cup whole milk

¾ cup heavy cream

Kosher salt and freshly ground black pepper

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