Fried Chicken Breasts with Jalapeño Gravy

to 6 boneless skinless chicken breasts

chicken breader (I use House of Autry) or seasoned flour

buttermilk, milk, or water for dipping before dredging

jalapeños, diced – reserving some seeds if you want it a little spicy

vegetable oil to fry

flour

to 3 cups of milk (depending on how thick you like it your gravy)

salt & pepper,

cayenne pepper (optional)