Chicken Fried Chicken

In a large bowl, whisk together the flour, baking soda, baking powder, paprika, garlic powder, onion powder, cayenne pepper, salt, and black pepper.

In a separate bowl, add the milk. In a small cup, whisk together the eggs and hot sauce, then pour the egg mixture into the milk and whisk to combine.

Pat the chicken breasts dry. Dredge each piece of chicken first in the flour mixture, then dip into the egg mixture, and finally coat it again in the flour mixture, pressing gently to adhere.

Pour about an inch of vegetable oil into a large, heavy-bottomed skillet (like cast iron) and heat over medium-high heat. Test if the oil is ready by dropping a pinch of flour into it; it should sizzle immediately.

Carefully place the dredged chicken into the hot oil, ensuring not to overcrowd the pan. Fry for 3-5 minutes per side, until golden brown and cooked through.

Once cooked, remove the chicken from the skillet and place it on a wire rack set over a baking sheet to drain excess oil and keep it crispy.

Serve the chicken fried chicken hot, optionally over a bed of mashed potatoes with a side of green beans, and topped with country gravy.