Begin by flattening the chicken breasts to an even thickness using a meat mallet or rolling pin. This helps them cook evenly.

In a medium bowl, combine the buttermilk and hot sauce (if using). Add the chicken breasts to the buttermilk mixture, ensuring they are fully submerged. Cover and refrigerate for at least 1 hour, or up to overnight for more flavor.

In another bowl, mix together the flour, garlic powder, onion powder, paprika, salt, black pepper, and cayenne pepper.

Heat about 1/2 inch of vegetable oil in a large skillet over medium-high heat until it reaches 350°F.

Remove the chicken from the buttermilk, allowing excess to drip off, then dredge each piece in the flour mixture, pressing gently to adhere.

Carefully place the coated chicken in the hot oil, cooking in batches if necessary to avoid overcrowding. Fry for about 4-5 minutes per side, or until golden brown and cooked through (internal temperature should reach 165°F).

Transfer the fried chicken to a paper towel-lined plate to drain excess oil.