Ok, this looks very complex, but it's not. You make the gravy and set it aside. You soak the chicken breasts in the egg-wash, dip them into a dry mix, then into a batter, then into the dry mix again. Fry, turning once. Easy as that!

Country Gravy First (make this first)

Heat slowly to a simmer:
 3 cups milk
 1 cup chicken broth, canned or from powder
 1/2 teaspoon granulated garlic
 1/2 teaspoon onion powder
 1 1/2 teaspoons black pepper
 Salt (to taste)

In a small cup, combine thoroughly:
 1/4 cup cornstarch
 1/3 cup cold tap water

Increase the heat to the simmering liquid,
and add the cornstarch mixture.
Stir constantly as the liquid boils and thickens.
Remove from heat, cover and let stand.

Chicken Fried Chicken

Preheat 1-inch of oil in skillet or fryer to 350 degrees F

Pound flat:
 2 pounds boneless skinless chicken breasts

Prepare Egg Wash.
Blend. Add chicken breasts.
Let them soak.
 1 cups milk
 1 egg

Prepare Dry Coating Mix
Blend well.
Divide in half and set aside:
 2 cup whole-wheat flour
 2 cup all-purpose flour
 2 teaspoon granulated garlic
 1 teaspoon salt
 1 tablespoon baking powder
 2 teaspoon paprika
 2 teaspoon black pepper

Prepare Batter
Mix well and set aside:
 Use half of the Dry Mix
 1 1/2 cups water
 1 cup milk
 2 eggs
 1 1/2 tablespoons vegetable oil

Cooking the Chicken Breasts:

Fry all for approximately six to eight minutes.

Internal temperature should be a minimum of 165 degrees F.

Try not to scrape the coating from the meat while turning.

Remove and drain on paper towel. Serve with your favorite side dishes.