Step 1

Marinate the chicken in the buttermilk if you have time.

Step 2

Add 1 tablespoon of seasoning to the buttermilk and pour it over the chicken breast. Marinate 30 minutes.

Step 3

Remove from the buttermilk and pat dry.

Step 4

Mix the ½ cup flour and the Tony Chacheres seasoning (or salt and pepper).

Step 5

Dredge the chicken in the flour mixture, covering all sides. To dredge the chicken in the flour just plop it down in the flour and coat one side then turn it over and coat the other. Press the flour into the chicken gently.

Step 6

Heat the oil or bacon grease (or a mix) in the skillet over medium heat - there should be just enough to cover the bottom with a thin layer.

Step 7

Add the garlic, onions, and celery and saute for about 3 minutes, or just until they start to cook and become translucent.

Step 8

Remove the vegetables from the skillet, set aside, and carefully add the chicken.

Step 9

Cook for about 4 minutes, or until the bottom is golden brown, then flip and cook another 3 to 4 minutes.

Step 10

Remove the chicken from the pan and set aside.

Step 11

Melt the 2 tablespoons of butter in the skillet.

Step 12

Whisk in the 3 tablespoons flour and reduce heat to low.

Step 13

Cook, moving the flour around the pan so it doesn't scorch, for about 2 minutes.

Step 14

Add the chicken stock slowly, whisking to keep it smooth.

Step 15

Whisk in the milk and 1 teaspoon of Tony Chachere's seasoning.

Step 16

Simmer for about 1 minute to let it begin to thicken.

Step 17

Add the sauteed onion mixture and the chicken, spooning the gravy over the chicken.

Step 18

Bring to a boil, reduce heat to low, cover the pan, and simmer for 20 minutes. Check and stir occasionally to ensure that it isn't boiling dry or sticking.

Step 19

Serve over white rice, mashed potatoes, or biscuits.