1. Pound the chicken: Slice each chicken breast in half horizontally to create thin cutlets, then place between parchment or plastic wrap and gently pound to about 1/2 inch thickness.

2. Season the chicken: Sprinkle both sides of the chicken with 1 teaspoon kosher salt and 1/2 teaspoon black pepper to season the meat itself.

3. Make the buttermilk marinade: In a large bowl, whisk together the buttermilk, egg, hot sauce, and a pinch of salt and pepper until smooth.

4. Marinate the cutlets: Add the seasoned chicken to the buttermilk mixture, turning to coat, and let it sit for at least 30 minutes or up to 4 hours in the refrigerator.

5. Mix the seasoned flour: In a shallow dish, combine the flour, cornstarch, baking powder, paprika, garlic powder, onion powder, cayenne, remaining 1 teaspoon kosher salt, and remaining 1/2 teaspoon black pepper.

6. Dredge the chicken: Working one piece at a time, lift a cutlet from the buttermilk letting excess drip off, then press it into the flour mixture until fully coated on both sides.

7. Double-dip for extra crunch (optional): For an extra-thick crust, dip the floured cutlet back into the buttermilk and again into the flour, pressing the coating on firmly.

8. Rest the breaded cutlets: Place coated chicken on a wire rack and let rest for 5–10 minutes while you heat the oil so the crust adheres better.

9. Heat the oil: Pour about 1/2 inch of neutral oil into a large heavy skillet and heat over medium to medium-high heat until it reaches 350°F (175°C).

10. Fry the chicken: Carefully add a few cutlets to the hot oil without overcrowding and fry for 3–4 minutes per side, or until deep golden brown and cooked to 165°F (74°C).

11. Drain the cutlets: Transfer fried chicken to a clean wire rack or paper towel–lined plate to drain while you cook the remaining pieces, adjusting heat to keep the oil hot but not smoking.

12. Rest and serve: Let the cutlets rest for a few minutes, then serve hot with your favorite sides, a squeeze of lemon, or a drizzle of honey or hot honey.