1. Start by placing the chicken breasts between two sheets of plastic wrap or parchment paper. Use a meat mallet or rolling pin to gently pound the chicken to an even thickness of about 1/2 inch.

2. In one shallow bowl, combine the all-purpose flour, baking powder, baking soda, salt, pepper, and garlic powder. In a separate bowl, whisk together the buttermilk, egg, and hot sauce (if using).

3. Dip each pounded chicken breast into the buttermilk mixture, coating it evenly on all sides. Then, transfer the chicken to the bowl of seasoned flour and press firmly to ensure a complete coating.

4. Pour enough oil into a large skillet to create a depth of about 1/2 inch. Heat the oil over medium-high heat until it reaches 350°F.

5. Carefully place the breaded chicken pieces into the hot oil, frying for 3-4 minutes per side until golden brown and cooked through.

6. Transfer the fried chicken to a plate lined with paper towels or a wire rack to drain excess oil. Let rest for a few minutes before serving.

7. To make the gravy, pour off all but 1/4 cup of the oil left in the skillet. Whisk the flour into the reserved oil over medium heat for 1-2 minutes.

8. Slowly pour in the milk, whisking constantly to prevent lumps. Cook until thickened, about 5 minutes. Season with salt and pepper to taste.