Using a meat mallet, pound the chicken breasts to about half an inch thick.

In a shallow dish, whisk together the flour, Panko breadcrumbs, seasoned salt, onion powder, garlic powder, and paprika. Set aside.

In another shallow dish, whisk together the whole milk, vinegar, and egg.

Dip chicken pieces into the seasoned flour mixture, then into the egg wash, and then back into the seasoned flour. Shake off any excess.

Place the breaded chicken onto a plate in a single layer. Refrigerate uncovered for 10-15 minutes to let the breading set.

Preheat the oven to 350 degrees F. and place a wire rack inside a rimmed baking sheet.

Add the cooking oil over medium heat to a large frying pan.

Brown the chicken for about 2 minutes per side, turning them over carefully.

Place cooked chicken onto the rack over the baking sheet and into the oven for 20 minutes or until the juices run clear.

Discard all but 1 tablespoon of the oil drippings. If the pan is dry, add 1 tablespoon of cooking oil.

Add the flour to the drippings stirring constantly over medium-high heat. Scrape any brown bits from the bottom of the skillet.

Add the salt and fresh cracked black pepper.

Gradually add the evaporated and whole milk whisking constantly. Turn the heat up to medium-high and bring to a boil.

Lower the heat and allow the gravy to gently simmer for about 5 minutes. Taste and adjust the salt and pepper to your taste. If it’s too thick add additional milk.

Transfer the chicken fried chicken to serving plates and serve the creamy gravy drizzled over the chicken. Garnish with more black pepper if desired.