Combine the buttermilk, egg, ½ teaspoon smoked paprika, 1 teaspoon salt, garlic powder, oregano, black pepper, and cayenne pepper in a large measuring cup.  Whisk to combine.

For thick chicken breasts, start by pounding them to even thickness using a meat mallet.

Place the chicken in a shallow dish or gallon zip-top bag.  Pour the buttermilk mixture over the chicken breasts, and refrigerate. I reccomend overnight, but 4 hours at a minumum.

Whisk together the flour, cornstarch, baking powder and remaining 2 teaspoons of salt, ½ teaspoon of smoked paprika in a shallow dish like a pie plate.

Remove the chicken from the marinade. Dredge it in the flour mixture, using your hands to firmly press a thick coating of the flour onto the chicken.

Heat the avocadod oil to 400°F in a large cast iron skillet.   Add the chicken.  This should drop the temperature down to around 350°F, which is what we want.

Cook for about 4 to 5 minutes per side, until crispy, and the internal temperature on a meat thermometer is 160°F.

Transfer to a wire rack set on a baking sheet. Rest for about 5 minutes before serving.