Directions

Cut the chicken breasts in half widthwise so that you have 4 pieces.  Pound each piece to about ¼ inch thickness and season with salt & pepper.  

Prepare the coating by placing the eggs and buttermilk in individual bowls.  Whisk the flour, corn starch and remaining seasonings together in a separate bowl. 

Dredge all pieces of the chicken in some flour, shake off excess and place on a wire rack or large plate.  Dip each piece in the eggs and shake off excess.  Dip in the seasoned flour, shake off excess, followed by the buttermilk and then back into the seasoned flour, shaking off excess.  Place each piece back on the wire rack and prepare your skillet for frying. 

Fill the cast iron skillet with ½ inch of oil and heat over medium high to 325 degrees.  Add the chicken and cook each side for 2 minutes. Place chicken on a cookie sheet and place in a 200-degree oven while preparing the gravy.  

Cook the bacon in a non stick pan until crispy, reserving the fat.  Place the bacon on a plate and add ¼ cup of the bacon fat back to the pan. Add a little oil if needed to equal ¼ cup.  Add the onion, season with some pepper and cook until edges start to brown.  Add the garlic and cook one minute while stirring continuously.  Add the butter and flour and whisk for 1 minute.  Add the fresh thyme, chicken broth, half & half and bring to a simmer over medium heat.  Cook until gravy has thickened.  Season with salt & pepper if needed.  Gravy will thicken more as it cools.  If gravy becomes too thick and a little chicken broth and whisk.  Chop the bacon and add to gravy or serve with the green onions.

Serve chicken with gravy, chopped bacon, green onions & mashed potatoes.