Prepare the Chicken: Place a chicken breast between two pieces of cling film or in a sturdy freezer bag. Using a meat mallet or a rolling pin, pound the chicken until it's an even thickness of about 1.5cm (just over half an inch). This is crucial for even cooking. Repeat with the remaining breasts. Season both sides of each breast generously with salt and pepper.

Set Up the Dredging Station: You'll need two shallow dishes or bowls. In the first one, whisk together the buttermilk and the egg. In the second, combine the 250g of plain flour with the 2 tsp salt, 2 tsp black pepper, garlic powder, smoked paprika, and cayenne pepper (if using). Mix it well with a fork.

Double-Dredge the Chicken: Take one pounded chicken breast and dredge it in the seasoned flour, shaking off any excess. Next, dip it completely into the buttermilk mixture, allowing the excess to drip off. Finally, place it back into the flour mixture, pressing down firmly to ensure a thick, even coating. Set the coated chicken on a wire rack. Repeat for all four pieces.

Rest the Chicken: Let the coated chicken rest on the wire rack for at least 5-10 minutes. What works best for me is using this time to get the oil heated. This resting step helps the coating adhere to the chicken, which is key for maximum crispiness.

Fry the Chicken: Pour oil into a large, heavy-bottomed skillet (a cast-iron one is ideal) to a depth of about 2cm. Heat over a medium-high heat until it reaches 175°C (use a kitchen thermometer for accuracy). Carefully place two pieces of chicken in the pan, ensuring not to overcrowd it. Fry for 4-5 minutes per side, until deep golden brown and cooked through. The internal temperature should be 74°C.

Drain and Repeat: Remove the cooked chicken from the skillet and place it back on the wire rack to drain, not on paper towels (which can make the bottom soggy). Repeat the frying process with the remaining two chicken breasts.

Make the Country Gravy: Carefully pour off all but about 60g (roughly 4 tablespoons) of the hot oil and drippings from the skillet. Keep the heat on medium-low. Whisk the 60g of flour into the fat to create a roux. Cook, stirring constantly, for 1-2 minutes until it smells nutty.

Finish the Gravy: Gradually pour in the whole milk while whisking continuously to avoid lumps. Increase the heat to medium and bring the gravy to a simmer. Let it bubble gently for 2-3 minutes, stirring, until it has thickened enough to coat the back of a spoon. Season generously with black pepper and salt to taste. Serve the chicken hot, smothered with the gravy.