1. In a small bowl, combine the salt, pepper, garlic powder, paprika, oregano, and cayenne. Divide spice mixture into 3 equal portions (1 portion will be used for the buttermilk marinade, 1 for the chicken coating, and 1 for the gravy).
2. In a medium-sized bowl, whisk the egg lightly. Stir in the buttermilk and 1 portion of the above spice mixture. Add the chicken cutlets, and flip them around to coat in buttermilk. Refrigerate the chicken in the buttermilk mixture for a minimum of 30 minutes, up to 8 hours, stirring once halfway through.
3. In a shallow bowl combine 1 cup of flour, the baking powder, and the 2nd portion of the spice mixture.
4. Remove the chicken from the bowl, shaking excess marinade off. Add chicken cutlets one at a time to the flour mixture, flipping in flour to coat.
5. Preheat oven to 250°F. Place 4 sheets of paper towel on a plate. Set a wire rack over a baking sheet.
6. In a large skillet, add enough oil to cover the bottom of the pan with about ½ inch of oil. Heat the oil over medium-high heat until it is very hot (350°F). Add chicken to skillet and cook until the bottom is golden brown, about 3-4 minutes. Flip the chicken carefully and cook until the second side is golden brown, about 2-3 more minutes. Transfer chicken to paper-towel-lined plate to blot off excess oil. Transfer to wire rack and put into oven to stay warm while you make the gravy.
7. Discard all but 1/4 cup of the oil from the skillet. Whisk the remaining 1/4 cup of flour into the oil. Stir in the final portion of the spice mixture. Cook over medium-low heat until flour is starting to brown just a bit, 1-2 minutes. While stirring continuously, slowly add in the chicken stock. Then add the cream. Cook and stir until bubbling and thickened, 3-4 minutes.
8. Take chicken from oven and transfer to dinner plates. Top with gravy.

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