Step 1

Melt the bacon grease in a cast-iron skillet over medium heat. When it melts, add the flour and cook for approximately 1 minute, stirring constantly, until it becomes fragrant like pie dough.

Step 2

Add the milk or heavy cream, and whisk until the gravy thickens. Season with salt and black pepper.

Step 3

Pour 3 to 4 inches of oil into a deep fryer or large pot and heat the oil to 350°F.

Step 4

Combine the flour, salt, and pepper in a bowl.

Step 5

In another bowl, combine the buttermilk and water.

Step 6

If your chicken breasts are not uniform in size, place them between two pieces of wax paper and gently pound them with a meat pounder until they are more uniform. Then pat them dry with a paper towel.

Step 7

Season the chicken breasts with salt and pepper. Dredge the chicken breasts in the seasoned flour, dip them in the buttermilk, and then dredge again in the seasoned flour.

Step 8

Deep-fry the chicken in the hot oil until done, about 7 to 8 minutes. Turn the chicken breasts over while frying to make sure both sides are golden brown. Then remove the chicken from the oil and let it drain on a wire rack.

Step 9

To serve, place two chicken breasts onto a plate and pour some sawmill gravy on top.