Instructions

• Slice each of the 2 boneless skinless chicken breasts in half horizontally to make four thin cutlets. If needed, place each cutlet between two pieces of plastic wrap and gently pound to 1/2-inch thickness.
• In a shallow bowl, whisk together 1 cup buttermilk and 1 large egg until combined.
• In a separate shallow bowl, whisk together 3/4 cup all-purpose flour, 1/4 cup cornstarch, 1 teaspoon kosher salt, 1/2 teaspoon garlic powder, 1/2 teaspoon ground black pepper, and 1/2 teaspoon white pepper.
• Working with one cutlet at a time, dip the cutlet into the buttermilk mixture, letting excess drip off, then press both sides into the flour mixture so it is evenly coated. Place coated cutlets on a wire rack (or a plate) as you go.
• After all cutlets are coated, let them rest on the wire rack while you prepare the frying oil and the gravy.
• Pour vegetable oil into a large skillet to a depth of about 1 inch and heat over medium until the oil is shimmering (but not smoking).
• Fry the chicken in batches as needed so pieces are not crowded. Cook each cutlet 6 to 8 minutes total, turning once or twice, until golden brown on both sides. Remove fried cutlets to a paper towel–lined plate to drain.
• While the chicken drains, make the gravy: in a large saucepan over medium heat, melt 1/4 cup (1/2 stick) unsalted butter. Whisk in 1/4 cup all-purpose flour and cook, stirring, 2 to 3 minutes until the roux is golden and bubbling.
• Gradually whisk in 2 cups whole milk, then bring the mixture to a simmer. Cook, stirring frequently, 3 to 4 minutes until the gravy is slightly thickened. Season with kosher salt and ground black pepper to taste. Remove from heat.
• Serve the fried chicken hot with the gravy spooned over or on the side.