Pound the chicken breasts to an even thickness of 1/2 inch using a meat mallet.

In a mixing bowl, combine the flour, paprika, garlic powder, onion powder, salt, and black pepper.

In another bowl, whisk together the eggs and buttermilk.

Dip each chicken breast into the egg mixture, then dredge in the flour mixture, ensuring an even coating.

Set the breaded chicken aside on a plate.

Heat the vegetable oil in a large skillet over medium-high heat until it reaches 350°F (175°C).

Carefully add the breaded chicken to the hot oil, cooking in batches if necessary.

Fry for about 5-7 minutes on each side, or until golden brown and cooked through (internal temperature should reach 165°F/74°C).

Remove the chicken and place on paper towels to drain excess oil.

In the same skillet, remove excess oil, leaving about 2 tablespoons.

Whisk in the flour and cook for 1-2 minutes until golden.

Gradually add the chicken broth, whisking continuously to avoid lumps.

Stir in the heavy cream, salt, and pepper, and cook until thickened.

Serve the fried chicken hot, drizzled with gravy.