Add the chicken cutlets to a large freezer bag, add in the buttermilk, salt and pepper and shake to mix well and coat the chicken evenly. Let the chicken marinate at room temperature for an hour.

Heat vegetable oil in a large skillet over medium high heat, enough to cover half a filet at a time

In a large bowl, whisk together the flour, paprika, garlic powder, salt, pepper, and cayenne.

One at a time, take the chicken cutlets from the marinade and allow any excess marinade to drip off. Place the cutlet into the breading mixture and dredge it evenly and generously.

Take the breaded cutlet and dredge it in the egg, then back to the flour mixture for a final coating.

Carefully place the breaded cutlet into the hot oil, there should be enough oil to submerge half the cutlet.

Fry the cutlet for about 5-7 minutes on each side. Remove from the oil and place on a paper towel lined plate while you work with the rest of the chicken.

Repeat these steps with the remaining cutlets.

In a saucepan, over medium heat, melt the butter. Whisk in the flour to create a roux.

Slowly whisk in the chicken broth, salt and pepper. Whisk the gravy and continue cooking until the desired consistency is reached.

Serve the country fried chicken with your favorite sides and smothered in the gravy!