• Heat oil in a deep fryer or large pan on the stove until it reaches 325 degrees.
• In a large bowl, whisk together the flour, baking powder, baking soda, salt, pepper, and garlic powder.
• In another bowl, whisk together the buttermilk, egg, and hot sauce until well combined.

Dredging and Frying

• Take each piece of chicken and coat it first in the flour mixture, then dip it in the buttermilk mixture, and finally return to the flour mixture.
• Carefully place the dredged chicken into the hot oil and fry for 3-5 minutes on each side until golden brown and crispy.
• Use a meat thermometer to check for a safe internal temperature of 165 degrees.
• Remove the chicken and drain it on a paper towel-lined plate.

Making the Gravy

• In a large pan, add ¼ cup of reserved oil from frying over medium-high heat.
• Stir in the flour until it absorbs the oil and cooks for about 1 minute.
• Gradually add the milk while whisking constantly to prevent lumps.
• Cook until the gravy thickens and season it with salt and pepper to taste before serving over the chicken.