Buttermilk Marinade:

1. Add the chicken cutlets to a large freezer bag.
2. Add the buttermilk, salt, and pepper. Shake to mix well and coat the chicken evenly.
3. Let the chicken marinate at room temperature for 1 hour.

Prepare Oil:

1. Heat vegetable oil in a large skillet over medium-high heat, enough to cover half a cutlet at a time.

Breading and Frying:

1. In a large bowl, whisk together the flour, paprika, garlic powder, salt, pepper, and cayenne pepper.
2. In a separate bowl, whisk the eggs.
3. One at a time, take the chicken cutlets from the marinade and allow any excess marinade to drip off.
4. Place the cutlet into the flour mixture and dredge it evenly and generously.
5. Take the breaded cutlet and dredge it in the egg, then back to the flour mixture for a final coating.
6. Carefully place the breaded cutlet into the hot oil.
7. Fry the cutlet for about 5-7 minutes on each side, until golden brown.
8. Remove from the oil and place on a paper towel-lined plate while you work with the rest of the chicken.
9. Repeat these steps with the remaining cutlets.

Make the Gravy:

1. In a saucepan, over medium heat, melt the butter.
2. Whisk in the flour to create a roux.
3. Slowly whisk in the chicken broth, salt, and pepper to taste.
4. Whisk the gravy and continue cooking until the desired consistency is reached.

Serve:

1. Serve the country fried chicken with your favorite sides and smothered in the gravy!