I grew up in the south where frying and gravy are a way of life. Honestly, we didn't eat this way a lot in my house so my best memories of it are from my Grandmama Sam's house. She was an amazing cook. In a tiny tiny kitchen! After playing around a few times here is how I love to make it.
2 boneless skinless chicken breasts
1 1/3 cups flour
1 tsp salt
1/2 tsp pepper
1/2 tsp garlic powder
3 1/2 cups whole milk
salt and pepper to taste
Place one chicken breast in between plastic wrap or into a gallon ziplock bag. Using a meat tenderizer pound out the chicken until it is about 1/3 inch thick. Cut into 3 or 4 pieces. In a plate or shallow bowl mix together 1 cup flour, salt, pepper and garlic powder. In a separate bowl whisk together 1 cup of milk and 1 egg. Dip the chicken into the flour mixture, then into the egg mixture, back into the flour, then egg and then flour for one last time. Repeat with all pieces. Place oil in a deep skillet until and turn to medium heat. Place the chicken into the skillet and cook for 3 1/2 to 5 minutes on each side depending on the size and thickness of the chicken. Repeat with remaining chicken. Remove all but 1/4 cup of oil. Whisk in 1/3 cup of flour and cook for 1 minutes. Then slowly add and whisk in 2 cups of whole milk until it begins to thicken up. Season with salt and pepper to your liking. If the gravy thickens too quickly add a little more milk to thin it out. Place chicken on a plate and top with gravy.