Prepare the Buttermilk Marinade:
In a large bowl, whisk together 1 cup buttermilk, 1 large egg, 1 tbsp hot sauce, and 2 tsp salt until smooth and well combined. This mixture will tenderize the chicken and infuse it with flavor.

Marinate the Chicken:
Add the boneless skinless chicken breasts to the buttermilk marinade, ensuring they are fully submerged. Cover the bowl and refrigerate for at least 1 hour, or up to overnight for juicier, more flavorful chicken.

Heat the Frying Oil:
Pour at least 2 inches of oil into a large, heavy-bottomed pot. Heat over medium-high heat until the oil reaches 350°F (175°C), using a kitchen thermometer to ensure the correct temperature. This is crucial for achieving crispy fried chicken.

Make the Seasoned Flour Coating:
In a separate bowl, whisk together 1 cup all-purpose flour, 1 tsp salt, 1 tsp ground white pepper, 1/2 tsp celery salt, 2 tsp garlic powder, and 2 tsp paprika until well combined. This flour mixture will give the chicken its signature crunchy crust.

Bread the Marinated Chicken:
Remove the chicken breasts from the buttermilk marinade, allowing any excess to drip off. Dredge each chicken breast in the seasoned flour mixture, ensuring it’s coated evenly on all sides. Shake off any excess flour before frying.

Fry the Chicken:
Carefully place the breaded chicken breasts into the hot oil, making sure not to overcrowd the pot. Fry for 15-20 minutes, flipping the chicken occasionally until golden brown and cooked through. The internal temperature should reach at least 165°F (74°C). Transfer the fried chicken to a plate lined with paper towels or a wire rack to drain excess oil.

Garnish and Serve:
Once the chicken has drained, garnish with freshly chopped parsley. Serve immediately with your favorite sides or use the fried chicken in a delicious sandwich.