In a large mixing bowl, combine the buttermilk and the egg. Whisk together until smooth. Add the chicken breasts to the bowl, ensuring they are fully submerged. Cover and refrigerate for at least 1 hour, or overnight for best flavor.
In a shallow dish, mix the flour, cornstarch, kosher salt, garlic powder, ground black pepper, and white pepper. This mixture will provide a flavorful, crispy coating for the chicken.
In a cast iron skillet or heavy-bottomed pan, pour in enough vegetable oil to cover the bottom by about 1 inch. Heat the oil over medium-high heat until it reaches 350°F (175°C).
Remove the chicken from the buttermilk marinade, allowing any excess to drip off. Dredge each chicken breast in the flour mixture, ensuring it’s well-coated. For extra crunch, dip the coated chicken back into the buttermilk and then again into the flour mixture.
Carefully place the breaded chicken breasts into the hot oil. Fry for about 6-7 minutes on each side, or until the internal temperature reaches 165°F (74°C) and the crust is golden brown. Work in batches if necessary to avoid overcrowding the pan.
Once the chicken is cooked, remove it from the pan and let it rest on a wire rack. To make the gravy, drain excess oil from the pan, leaving about 2 tablespoons. Add the butter to the pan and melt over medium heat. Whisk in the flour and cook for about 1 minute until lightly golden. Gradually whisk in the milk, stirring constantly until the gravy thickens. Season with salt and pepper to taste.
Plate the Chicken Fried Chicken and generously ladle the creamy gravy over the top. Serve with your favorite sides for a delightful meal.
