Instructions

1. Season the chicken breasts on both sides with salt and pepper.
2. Spread the flour in a shallow dish.
3. In a separate bowl, beat the eggs.
4. Place the panko breadcrumbs in a third dish.
5. Dredge each chicken breast in the flour, shaking off any excess. Then dip in the beaten eggs, letting any excess drip off. Finally, coat in the breadcrumbs, pressing gently to adhere.
6. Heat the vegetable oil in a large skillet over medium heat until shimmering.
7. Fry the chicken breasts until golden brown and cooked through, about 10 minutes per side. Ensure the chicken is no longer pink in the center.
8. Remove the chicken from the skillet and set aside on a paper towel-lined plate to drain excess oil.
9. In the same skillet, melt the butter over medium heat. Stir in 2 tablespoons of the remaining flour and cook for 1 minute, stirring continuously.
10. Gradually whisk in the milk and bring the mixture to a simmer. Cook until the gravy is thickened, about 5 minutes. Season the gravy with salt and pepper to taste.
11. Serve the chicken fried chicken warm, generously ladled with the creamy gravy.