We kept on eating this from dinner to breakfast the next day lol

Directions
1. Start by pounding the chicken breasts to an even thickness, about 1/2 inch, using a meat mallet or rolling pin. This helps them cook evenly.
2. In a shallow dish, combine the buttermilk and hot sauce. Add the chicken breasts, making sure they are fully submerged. Cover and refrigerate for at least 30 minutes, or up to 4 hours for more flavor.
3. Set up your breading station with three shallow dishes: one for the flour mixed with garlic powder, onion powder, smoked paprika, salt, and pepper; one for the beaten eggs; and one for the breadcrumbs.
4. Remove the chicken from the buttermilk, allowing any excess to drip off. Dredge each piece in the flour mixture, then dip into the eggs, and finally coat with breadcrumbs.
5. Heat about 1/2 inch of vegetable oil in a large skillet over medium-high heat. Once the oil is hot (about 350°F), add the chicken cutlets in batches, being careful not to overcrowd the pan.
6. Fry the cutlets for about 3-4 minutes on each side, or until they are golden brown and cooked through. Use a meat thermometer to check that the internal temperature reaches 165°F.
7. Transfer the cooked cutlets to a paper towel-lined plate to drain any excess oil. Serve hot and enjoy!