In a large bowl, combine the buttermilk, granulated garlic, onion powder, paprika, oregano, 1 tsp salt, and hot sauce. Set aside.
Slice the chicken breasts lengthwise and then soak in the buttermilk mixture for one hour refrigerated.
Bring the chicken out of the fridge and let it rest at room temperature while you prepare the breading station.
Add the all-purpose flour, remaining salt, and baking powder to one bowl and the eggs to a separate bowl.
Dip the chicken pieces from the buttermilk mixture to the flour mixture.
Dip the chicken pieces from the flour mixture into the eggs and then back to the flour mixture.
Fill a pot halfway with oil and heat to 350 to 375 degrees. Fry the chicken for 5-6 minutes on each side or until golden brown and fully cooked through.
To make the honey mustard sauce, combine the mayo, Dijon mustard, and honey in a small bowl.