To make the fried chicken, season chicken with salt & pepper. In a large bowl, soak the chicken in the buttermilk for 15 min - overnight in the fridge.

2 In a large bowl, combine flour, crushed corn chips, salt, pepper, and cayenne. Put the bowl with the buttermilk chicken next to the flour mixture. Put a wire rack next to the bowls; this will be where you set your battered chicken.

Lift one piece of chicken out of the buttermilk and let any excess drip back into the bowl. Roll the chicken in the flour mixture, coating it completely. Place the battered chicken on the wire rack and repeat with the remaining pieces. Let the chicken sit out at room temperature for 20 to 30 minutes before frying.

In a large Dutch oven over medium heat, warm about 1 in (2.5 cm) of vegetable oil to 350°F 180°C). Line a baking sheet with paper towels and set aside. Working in batches, if necessary, to avoid crowding the pan, fry the chicken until brown on both sides, about 6 minutes per side. Transfer the chicken to the prepared baking sheet.

For the gravy, in a small bowl, combine the flour, onion powder, garlic powder, salt, and pepper. Drain all but ¼ cup (60 ml) of the oil from the Dutch oven. Add the seasoned flour to the Dutch oven and whisk to combine. While whisking, pour in the chicken broth. Let the gravy cook for about 2 minutes, then pour in the milk. Let the gravy cook for about 3 minutes more, then start adding the chicken back into the pan. Cover the pan and let the chicken cook for 30 to 35 minutes, turning the chicken pieces occasionally.

Serve the chicken with rice or mashed potatoes.