For the Chicken Fried Chicken:
On a large flat surface, pound the chicken breasts into even cutlets. I like to put each breast into a plastic produce bag to reduce splatter and pound it evenly with the back of a cast iron skillet. For larger breasts the cutlets can be cut in half. Sprinkle 1 teaspoon of Poultry Rub over both sides of the cutlets.
On a large plate, stir together 1 tablespoon Poultry Rub, salt and flour. In a medium bowl, beat together the eggs and milk.
Dredge each piece of chicken in the flour mixture, then dip into the egg mixture and then dredge in the flour mixture one last time. Allow the cutlets to rest 5-10 minutes.
Line a sheet pan with paper towels and position a rack on top to hold the chicken when it is done cooking, set aside.
In a large, heavy bottomed or cast iron skillet add 1/2 inch of oil to the bottom and heat over medium-high heat. When the oil is hot cook the chicken about 4 minutes per side until golden brown and cooked through. Work in batches so as not to crowd the pan. As always - use caution when frying in hot oil.
Tent the cooked chicken loosely with foil while you prepare the gravy.
For the Gravy:
Remove all but 1/4 cup of oil and pan drippings from the skillet, heat to medium-low and sprinkle in the Cascade Mushroom Mix, Voodoo and black pepper. Whisk gently to combine, and add the flour. Continue whisking until the pasty mixture is thoroughly combined, toasted and bubbling, 1-2 minutes.
Slowly add the milk a little at a time, whisking to combine between each addition. When all the milk is added and the gravy thickened, cook about 1 minute more.
Serve a generous measure of gravy atop each chicken cutlet.
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