Marinate the Chicken: In a shallow bowl, combine the buttermilk and hot sauce (if using). Add the chicken breasts and coat them evenly. Cover the bowl and refrigerate for at least 1 hour, or overnight for more flavor.

Prepare the Flour Mixture: In a separate shallow bowl, whisk together the flour, paprika, garlic powder, onion powder, salt, black pepper, and cayenne pepper (if using).

Coat the Chicken: Remove the chicken from the buttermilk mixture, allowing any excess liquid to drip off. Dredge the chicken in the seasoned flour mixture, pressing gently to ensure the coating sticks well. Shake off any excess flour.

Heat the Oil: In a large skillet, heat about ½ inch of vegetable oil over medium-high heat. The oil should be hot but not smoking (around 350°F or 175°C).

Fry the Chicken: Carefully add the coated chicken breasts to the hot oil, being sure not to overcrowd the pan. Fry the chicken for 5-7 minutes per side, or until the coating is golden brown and the chicken reaches an internal temperature of 165°F (74°C).

Drain and Serve: Remove the chicken from the skillet and drain on a paper towel-lined plate to remove excess oil. Serve your crispy, juicy Copycat Fried Chicken with your favorite sides and enjoy!