Place chicken breasts on a cutting board and butterfly them cutting all the way through so you have 4 equal portions.

Combine the batter mix from the kit with 10 tablespoons of water. Whisk until smooth. Place the seasoned coating from the kit on a plate or in a shallow bowl. Coat the chicken in batter, then dredge in the seasoned coating.

Add enough oil in a large skillet to come up ¼ inch. Heat over medium-high heat until it begins to shimmer. Fry for 3-4 minutes per side or until golden brown and the chicken reaches an internal temperature of 165°F.

Heat the gravy in a saucepan or in the microwave. Serve the chicken with gravy and coleslaw and mashed potatoes, if desired.

The chicken can also be cooked in an air fryer; spray with oil and place in an air fryer preheated to 400°F. Cook for 12 minutes, flipping halfway through.