Pan Fried Chicken with Cream Gravy

Preheat oven to 250ºF.

In small resealable bag, combine salt, onion powder, cumin, black pepper, garlic powder and white pepper. Remove 2 teaspoons and set aside. On a large shallow plate, combine remaining spice mixture with 2/3 cup flour. In a wide bowl, pour buttermilk. Dip chicken in flour mixture, then in buttermilk, then back in flour mixture. Repeat until all breasts are coated.

In large skillet over medium heat, add 2 tablespoons canola oil and heat until hot. Cook 2 pieces of chicken until golden brown on both sides. Add remaining canola oil and cook remaining breasts until golden brown. Place on plate in oven uncovered.

For the gravy, melt butter in same skillet over low heat. Sprinkle in flour and cook for 4–5 minutes, whisking constantly. Slowly whisk in chicken broth and milk, alternating between the two. Add remaining spices that set aside. Continue cooking until slightly thickened, whisking frequently. Spoon over chicken breasts and serve immediately.