Start by preparing the chicken. Butterfly the chicken breasts and slice them down the center to create two cutlets from each breast. Cover them with plastic wrap and gently pound them until about ⅓ inch thick.

In a small bowl, mix together the garlic powder, paprika, cayenne, salt, and pepper. In a shallow bowl, combine the flour with 1 tablespoon of this spice mixture. In another shallow bowl, lightly beat the eggs.

Place a cooling rack over a rimmed baking sheet. Sprinkle the chicken with the remaining spice mixture.

Working with one piece at a time, dip the chicken into the eggs, turning to coat and letting any extra drip off. Then press both sides into the flour mixture so it sticks well. Place each coated piece on the rack and let it sit for at least 15 minutes.

Pour about 1 inch of vegetable oil into a large skillet and heat over medium high heat. Once the oil is hot and shimmering, add two pieces of chicken at a time. Cook for about 3 to 4 minutes per side until golden and cooked through. Transfer the fried chicken to a paper towel lined plate. Repeat with the remaining pieces, adding more oil if needed.

To make the gravy, melt the butter in a small saucepan over medium low heat. In a bowl, whisk the flour with ½ cup of the chicken stock until smooth.

Once the butter is melted, increase the heat slightly and whisk in the flour mixture. Cook while whisking until it begins to simmer. Lower the heat to medium and slowly whisk in the remaining chicken stock, milk, garlic powder, thyme, salt, and pepper. Continue whisking until the gravy thickens. Taste and adjust the seasoning if needed.

Serve the crispy chicken with warm gravy spooned generously over the top.