Remove chicken from buttermilk and coat in panko/nut mixture.
Fry in oil until golden brown, about 4 to 5 minutes per side.
Place chicken on paper towels to drain.
Heat oven to 400 degrees. Combine sweet potatoes, brown sugar, maple syrup, and butter in a baking dish. Cover with foil and bake 1 to 1 1/2 hours, until potatoes are tender.
Place potatoes in a large mixing bowl and reserve any liquid that is in baking dish. Using a mixer, beat potatoes until smooth, adding reserved liquid as needed. (You can use a fork to mash the potatoes instead of a mixer.)
Mix in cream, salt, and both peppers. Keep warm.
Make gravy. Melt butter over low heat in a heavy saucepan.
Add flour and whisk into butter. Increase heat to medium and stir continuously for 2 minutes. (Do not let it brown.)
Gradually mix in milk and add salt. Continue to cook over medium heat for about 5 minutes. Mixture should be thick enough to coat back of spoon. Season with more salt if desired.
Cooking time is for chicken breasts on the thin side. I either flatten them or if they are really thick, I cut them in half horizontally.