Chicken-Fried Chicken With Cream Gravy

We use our fried chicken technique on boneless, skinless chicken thighs for an extra-crisp crust and juicy meat. So how do you make extra-crunchy, well-seasoned fried chicken even tastier? With a…

For the Chicken:
2 tablespoons paprika
2 tablespoons freshly ground black pepper
2 teaspoons garlic powder
2 teaspoons dried oregano
1/2 teaspoon cayenne pepper
4 boneless, skinless chicken thighs (about 4 ounces each), or 2 boneless, skinless chicken breasts (about 8 ounces each), cut and pounded into 4 cutlets (see note)
1 cup buttermilk
1 large egg
1 tablespoon plus 2 teaspoons kosher salt, divided
1 1/2 cups all-purpose flour
1/2 cup cornstarch
1 teaspoon baking powder
4 cups vegetable shortening or peanut oil, for frying
For the Cream Gravy:
2 tablespoons unsalted butter
1 small onion, finely chopped (about 3/4 cup)
2 medium cloves garlic, minced (about 2 teaspoons)
2 tablespoons all-purpose flour
1 cup whole milk
3/4 cup heavy cream
Kosher salt and freshly ground black pepper

For the Chicken: Combine the paprika, black pepper, garlic powder, oregano, and cayenne pepper in a small bowl and mix thoroughly with a fork.

One at a time, sandwich each piece of chicken between two pieces of plastic wrap or inside an opened zipper-lock bag and pound with a meat pounder or the bottom of a heavy skillet until approximately 1/4 inch thick.