Mix together the salt, black pepper, paprika and white pepper and
sprinkle on both sides of chicken breasts.
Dredge the chicken breasts in the flour, shaking off the excess.
Dip each piece into the egg/milk mixture, then back in the flour.
Set chicken pieces aside on a piece of wax paper.
Heat the cooking oil in a large cast-iron or other heavy skillet over
medium-high heat for a few minutes. Oil should be about a half-inch deep in
the pan. Check the temperature with a drop of water; if it pops and spits
back, it's ready.
With a long-handled fork, carefully place each chicken breast into the
hot oil. Fry chicken breasts on both sides, turning once, until golden
Reduce heat to low, cover and cook 15 to 18 minutes until chicken pieces
are done through.
Drain on paper towels.
Cream Gravy: After the chicken is removed from the pan, pour off all but
about 2 tablespoons of oil, keeping as much as possible of the browned bits
in the pan.
Heat the oil over medium heat until hot.
Sprinkle 3 tablespoons flour in the hot oil. Quicky stir with a wooden
spoon to brown the flour.
Gradually stir in 3/4 cup milk and 3/4 cup water, mixed together,
stirring constantly with the wooden spoon and mashing out any lumps. Lower
heat, and gravy will begin to thicken. Continue cooking and stirring a few
minutes until gravy reaches desired consistency. Check seasonings and add
more salt and pepper according to your taste.