1. Place chicken breast on a cutting board and slice each piece in half horizontally.  Then place the chicken pieces between 2 sheets of parchment paper.  Use the flat side of a meat mallet and gently pound until the pieces are even in thickness (about ¼ to ½ inch thick).
2. For the chicken you will need 2 shallow bowls for the wet and dry mixture you will be coating them with.  In bowl #1, whisk together the 1½ cups flour, and 1 tsp. each of salt, pepper, paprika, and garlic powder.  In bowl #2, whisk together the eggs and buttermilk.
3. Dip the chicken pieces in the egg/buttermilk mixture, then dredge in the flour mixture.  Repeat this step one more time, then lay the pieces on a rack and let them rest for about 10 minutes.
4. In a frying pan on medium heat, pour in vegetable oil (about ¼ inch deep) and bring to 350 degrees. 
5. Fry the chicken until golden brown on both sides, then place them on a rack while making the gravy.

To make the gravy: 

1. In a small bowl whisk together ½ cup flour and ½ tsp. each of salt and pepper. 
2. In a separate small bowl, mix the 2 tsp. of granulated chicken bouillon and ¼ cup of hot water.   
3. Keep about 8 tablespoons of the oil/pan drippings in the frying pan and turn the heat to medium.  Then whisk the flour mixture into the oil/pan drippings and cook the flour for about 2 – 3 minutes, whisking constantly.  Then slowly add the evaporated milk, granulated chicken bouillon, and water, and continue to whisk and simmer for about 3 minutes.  Once the gravy thickens, season with salt and pepper to taste.