Southern Fried Chicken with Gravy

Combine buttermilk, onion powder, parsley, tarragon, sage, paprika, and a pinch of cayenne pepper in a bowl. Add chicken breast pieces to the mixture and stir until they are evenly coated, allowing them to marinate in the refrigerator for at least 8 hours or up to 2 days. Remove the chicken from the marinade and drain it in a colander.

In a separate bowl, mix together 2 cups of all-purpose flour, garlic salt, onion salt, cayenne pepper, salt, and black pepper. Whisk eggs with 2 tablespoons of milk in another bowl, adding a pinch of salt and black pepper for flavor.

Heat grapeseed oil in a large skillet over medium-high heat until it reaches the temperature where a pinch of flour sizzles when dropped into the oil. Prepare a shallow bowl with 1/2 cup of all-purpose flour.

Dip each chicken piece into the flour, pressing it gently to coat evenly. Then, dip the floured chicken into the egg mixture, followed by a final coating in the seasoned flour. Seal the bag and shake it vigorously to coat the chicken evenly.

Fry the coated chicken in hot oil until it is golden brown, taking about 8 to 12 minutes on the first side and 6 to 8 minutes on the second side. Remove the chicken from the oil and place it on a rack to drain excess oil.

Leave 1/4 cup of oil in the skillet, then reduce the heat to medium. Whisk together quick-mixing flour and milk in the hot oil until it is well combined. Bring the mixture to a simmer and cook, whisking constantly, until it thickens and becomes creamy, taking about 5 minutes. Season with salt and white pepper before serving the gravy with fried chicken.