In a small bowl, combine 1/3 cup oil, lemon juice, garlic salt, and pepper.

Place chicken in a shallow baking dish, pour marinade over chicken.

Cover dish, and let marinate for 30-60 minutes.

Dry chicken pieces on paper towels.

Place 1/2 cup flour in a plastic bag.

In a small bowl, beat together eggs and milk.

Place bread crumbs in a shallow bowl.

Place several pieces of chicken in the bag of flour and shake to coat thoroughly.

Remove from bag, dip each piece in egg mixture; then, roll in bread crumbs.

In a large frying pan, heat remaining 2 tablespoons oil with butter, over medium heat, and brown chicken, turning frequently (20-25 minutes).

Remove chicken as it browns, and drain on paper towels.

Whisk remaining 1/3 cup flour into juices remaining in pan.

Reduce heat to low, and stir constantly for 3 minutes.

Whisk in milk and cream, and season with paprika, cayenne pepper, salt, and pepper.

Cook until thickened.