Prepare the Chicken: Place the chicken breasts between two sheets of cling film or baking parchment. Using a rolling pin or meat mallet, gently pound them to an even thickness of about 1.5cm (just over ½ inch). This ensures they cook evenly. Season both sides lightly with salt and pepper.

Set Up Your Dredging Station: You'll need two shallow dishes. In the first, whisk together the buttermilk, egg, and optional hot sauce. In the second, combine the 250g of plain flour with the salt, pepper, paprika, garlic powder, onion powder, and cayenne pepper. Mix thoroughly with a fork.

Dredge the Chicken: Working with one chicken breast at a time, dip it into the buttermilk mixture, ensuring it's fully coated. Let any excess drip off. Transfer it to the flour mixture and toss to coat completely. Then, for an extra-crispy coating, dip it *back* into the buttermilk mixture, and then a final time into the flour. Press the flour on gently to help it adhere. Place the coated chicken on a wire rack and repeat with the remaining breasts. Let them rest for 10-15 minutes. This step is crucial for helping the coating set.

Heat the Oil: Pour the vegetable oil into a large, heavy-bottomed frying pan or cast-iron skillet to a depth of about 1-1.5cm. Heat over a medium-high heat until it reaches 175°C (350°F). If you don't have a thermometer, a pinch of flour should sizzle vigorously when dropped in.

Fry the Chicken: Carefully place two chicken breasts in the hot oil, ensuring you don't overcrowd the pan. Fry for 4-6 minutes per side, until deep golden brown, crispy, and cooked through. The internal temperature should reach 74°C (165°F). I find that using tongs is the best way to flip them without disturbing the crust. Transfer the cooked chicken to a clean wire rack to drain. Keep warm in a low oven while you fry the remaining chicken.

Start the Gravy: Carefully pour off all but about 4 tablespoons (60ml) of the hot oil from the pan, leaving the crispy browned bits (the fond) behind. Return the pan to a medium heat.

Make the Roux: Whisk the 60g of flour into the reserved hot oil. Cook, whisking constantly, for about 1-2 minutes until it forms a smooth, light brown paste. This cooks out the raw flour taste.

Finish the Gravy: Gradually pour in the whole milk while whisking continuously to prevent lumps. Bring the gravy to a simmer, and continue to cook for 3-5 minutes, stirring, until it has thickened to a lovely pouring consistency. Season generously with salt and lots of black pepper. Taste and adjust seasoning as needed. Serve the gravy hot over the chicken fried chicken.