Prepare the Chicken: If your chicken breasts aren’t already thin, place them between two sheets of plastic wrap and pound gently with a meat mallet or rolling pin until about ½ inch thick.

Set Up Breading Stations: In one bowl, combine flour, baking powder, baking soda, salt, pepper, and garlic powder. In a separate bowl, whisk the buttermilk, egg, and hot sauce until well combined.

Bread the Chicken: Dip each chicken piece first into the buttermilk mixture, then dredge in the seasoned flour, pressing firmly to coat all sides. Repeat for all chicken pieces.

Heat the Oil: Pour enough oil into a large skillet to coat the bottom generously—about ½ inch deep. Heat to 350°F (medium-high). You’ll know it’s ready when a sprinkle of flour sizzles in the pan.

Fry the Chicken: Carefully lay breaded chicken (working in batches if needed) into the hot oil. Fry 3-4 minutes per side, or until golden brown and cooked through. Use a thermometer if you have one—165°F in the thickest part is perfect!

Drain & Rest: Transfer fried chicken pieces to a plate lined with paper towels or a wire rack. Pour off all but ¼ cup oil from the skillet for gravy.

Make the Gravy: Over medium heat, whisk in ⅓ cup flour to the reserved oil; cook for 1-2 minutes until bubbling but not browned. Slowly add milk, whisking constantly to avoid lumps. Cook until thickened (about 5 minutes), then season to taste with salt and pepper.

Serve: Pour the creamy gravy generously over the fried chicken. Enjoy it hot!