In a small bowl, stir together egg, buttermilk, hot sauce, and 2 teaspoons garlic powder. Pour this mixture into a large, resealable bag, and add the chicken.
Seal bag, ensure that all of the chicken pieces are thoroughly coated, and refrigerate for 2-4 hours.
Preheat oven to 350˚F. In another large, resealable bag, combine flour, breadcrumbs, salt, pepper, remaining garlic powder, onion powder, paprika, and baking powder.
Remove chicken from fridge, remove pieces from marinade, and place them into the bag of breadcrumbs. Seal bag and shake to coat all the pieces.
Coat a large baking sheet with 3 teaspoons oil. Arrange the crumb-dredged chicken pieces in a single layer without touching. Brush the tops with remaining oil.
Bake for about 30 minutes or until cooked through and an instant-read thermometer registers 165˚F, turning the pieces once halfway through.
ADVERTISEMENT
