Step 1

Slice each chicken breast horizontally into 2 thin fillets. Place chicken in a resealable zip-top bag with buttermilk, Buffalo sauce, and garlic powder. Seal the bag and shake to blend ingredients and evenly coat the chicken. Refrigerate for at least 2 hours or overnight.

Step 2

Preheat the oven to 350 degrees F (175 degrees C).

Step 3

Combine flour, poultry seasoning, and pepper in a shallow dish or pie plate. Blend with a fork or whisk.

Step 4

Remove chicken from the marinade and shake off excess. Dip chicken in the breading mixture until well and evenly coated on both sides. Discard the remaining marinade.

Step 5

Add enough oil to a large skillet so that it thickly coats the bottom; heat over medium-high heat until sizzling but not smoking. Place 2 chicken fillets in the skillet so they fit comfortably; do not overcrowd. Fry until crispy and golden brown, 2 to 3 minutes per side. Drain chicken on paper towels and repeat, adding more oil as necessary, to fry remaining chicken. Transfer chicken to a baking sheet.

Step 6

Finish chicken breasts in the preheated oven until chicken is no longer pink in the center and the juices run clear, 8 to 10 minutes. An instant-read thermometer inserted into the center should read at least 165 degrees F (74 degrees C).