Flatten the chicken breasts until they are approximately 1/4 inch thick.

Combine flour, onion powder, garlic powder, salt, pepper, and cayenne pepper in a shallow bowl.

In another bowl, whisk together the buttermilk and eggs.

Dip each chicken breast into the buttermilk mixture, allowing any excess to drip off.

Coat the chicken evenly with the flour mixture, pressing the flour onto the chicken to adhere.

Heat about 1 inch of vegetable oil over medium-high heat in a large skillet until it reaches 350°F (175°C).

Carefully add the chicken breasts to the hot oil and fry for about 5-7 minutes per side, until golden brown and cooked through (internal temperature should reach 165°F or 74°C).

Remove the chicken from the skillet and place it on paper towels to drain any excess oil.

In a separate saucepan, melt the butter over medium heat.

Stir in the flour and cook, stirring constantly, for about 3-4 minutes until the mixture becomes a light golden color.

Slowly pour in the milk while continuing to stir to avoid lumps.

Season the gravy with salt and pepper and cook, stirring constantly, until it thickens and reaches your desired consistency.

Place the fried chicken on serving plates.

Pour the creamy gravy over the chicken.

Serve hot with your choice of side dishes, such as mashed potatoes, cornbread, or coleslaw.