The butta babe

1: Split the chicken breasts in half.

2: In a bowl, combine eggs, whole milk, vinegar, hot sauce, and chicken seasoning.

3: Add Tony's Chacheres, onion powder, garlic powder, and black pepper to the wet dredge mixture.

4: In another bowl, combine flour, Tony's Chacheres, onion powder, garlic powder, and black pepper for the dry dredge.

5: Dip the chicken into the wet dredge, then coat in the dry dredge.

6: Heat canola oil in a pan over medium heat.

7: Fry the chicken pieces until golden brown and cooked through.

8: For the gravy, melt butter in a saucepan, sprinkle with flour, and stir to combine.

9: Gradually add whole milk and cream to the flour and butter mixture, stirring until smooth.

10: Season with black pepper, onion powder, and paprika to taste.