Combine first 5 ingredients in a shallow dish; stir well. Dredge chicken pieces in flour mixture, coating each piece well.
Pour oil to depth of 1 inch into a large heavy skillet; heat to 350°. Fry chicken over medium heat 20 to 25 minutes or until golden, turning to brown all sides. Drain well on paper towels.
Pour off all but 1/4 cup drippings from skillet; place skillet over medium heat. Add 1/4 cup flour, and cook over medium-high heat, stirring constantly, 6 minutes or until browned. Gradually add broth and cream; cook, stirring constantly, until thickened and bubbly. Stir in 1/4 teaspoon salt and white pepper. Serve with chicken.