• Gently pound the chicken between two pieces of plastic wrap so that it is ¼ inch thick.
• Add buttermilk, salt, pepper and cayenne pepper to a ziplock bag and add chicken. Seal and refrigerate overnight or for at least an hour.
• In a large bowl, whisk together the flour, cornstarch, baking powder and salt.
• Remove one piece of chicken at a time and add to the flour mixture, turn to coat and press flour mixture so that it coats the chicken. Place it on a wire rack in a rimmed baking sheet. Repeat with remaining chicken and refrigerate uncovered for 30 minutes. Save the remaining flour mixture for later.
• Place a clean rack on a rimmed baking sheet and place a paper towel on one side of it.
• Heat the oil in an iron skillet over medium-high, heating to 375º. Try to keep the oil between 325º and 350º, it will cool down when the chicken is added.
• Take one chicken breast at a time and return it to the flour mixture, coating both sides. Carefully place two chicken breasts in the hot oil and cook for 3-5 minutes. Use tongs to flip and cook an additional 3-5 minutes until the internal temperature reaches 160º. Remove to the paper towel covered rack, turning after a few seconds so that it drains on both sides then remove to the other side of the rack. Continue cooking until all are cooked.

Gravy

• Melt butter in a saucepan over medium heat. Whisk in flour and cook for 1 minute. Gradually whisk in milk whisking constantly until there are no lumps and it begins to thicken, about 3 minutes. Remove from the heat and add salt, pepper and cayenne. If it is too thick, add a little more milk.