Place each chicken breast between two sheets of plastic wrap or in a large zip-top bag. Using a meat mallet or rolling pin, pound them evenly to about ½-inch thickness. This ensures even cooking.

Season both sides of the pounded chicken with ½ teaspoon salt, ½ teaspoon black pepper, garlic powder, paprika, and cayenne pepper (if using).

Optional Buttermilk Soak (recommended for tenderness and flavor): In a bowl, whisk together the buttermilk and the remaining ½ teaspoon salt and ½ teaspoon black pepper. Add the chicken breasts to the buttermilk, ensuring they are coated. Cover and refrigerate for at least 30 minutes, or up to 4 hours (or even overnight for maximum tenderness).

In a shallow dish or pie plate, whisk together the 1 ½ cups flour, cornstarch, and baking powder.

If you soaked the chicken in buttermilk, remove the chicken from the buttermilk mixture, letting any excess drip off. Do not discard the buttermilk mixture.

For the "wet" dredge: Whisk the egg into the remaining buttermilk mixture (if you soaked the chicken) or whisk the egg and 1 cup fresh buttermilk together in a separate shallow dish.

Take one pounded chicken breast. First, dredge it in the seasoned flour mixture, pressing to coat well on all sides. Shake off any excess.

Next, dip the flour-coated chicken into the buttermilk-egg mixture, letting excess drip off.

Finally, return the chicken to the seasoned flour mixture for a second coat, pressing firmly to ensure a thick, craggy coating. Place the breaded chicken on a wire rack set over a baking sheet while you bread the remaining pieces. This allows the coating to set slightly.

In a large, heavy-bottomed skillet (cast iron works best), add enough oil or shortening to come about ½ inch up the sides of the pan. Heat over medium-high heat until the oil reaches about 350°F (175°C). If you don't have a thermometer, drop a tiny pinch of flour into the oil; it should sizzle immediately but not burn.

Working in batches (do not overcrowd the pan), carefully lower 1-2 pieces of breaded chicken into the hot oil.

Fry for about 4-6 minutes per side, or until golden brown and cooked through (internal temperature reaches 165°F/74°C). The cooking time will vary depending on the thickness of your chicken.

Remove fried chicken to a clean wire rack set over a baking sheet to drain excess oil. Keep warm in a low oven (around 200°F/95°C) while you fry the remaining pieces.

Carefully drain most of the oil from the skillet, leaving behind about 2 tablespoons of drippings and any browned bits (this is crucial for flavor!).

Return the skillet to medium-low heat. Sprinkle 2 tablespoons of flour into the drippings and whisk constantly for 1-2 minutes, creating a roux.

Gradually whisk in the milk, a little at a time, to prevent lumps. Continue whisking until the gravy thickens and comes to a gentle simmer.

Season the gravy with ½ teaspoon black pepper and ¼ teaspoon salt. Taste and adjust seasonings as needed. If the gravy is too thick, add a splash more milk or chicken broth. If too thin, simmer for a few more minutes.

Serve the hot Chicken Fried Chicken immediately, smothered generously with the creamy white gravy.

Traditionally served with mashed potatoes, corn, or green beans.