In a large bowl, whisk together buttermilk, eggs, hot sauce and Worcestershire sauce.

In another bowl, whisk together flour, cornstarch, salt, garlic powder, pepper, and cayenne.

Submerge chicken in buttermilk and marinate for at least 1 hour (2 hours preferred).

Dip chicken, one at a time, into seasoned flour mixture, coating each side. Return to marinade, then back into seasoned flour and place on a baking sheet. Refrigerate for 15 minutes.

Heat oil in a cast iron skillet over medium-high heat. Preheat oven to 250 degrees.

Once oil is hot, fry each chicken piece on each side until golden brown. Drain on paper towels and place on parchment-covered baking sheets in the oven while you make the gravy.

Add ¼ cup of the oil from frying to a saute pan over medium heat.

Add shallots or onions and garlic; cook for 2 minutes while stirring.

Stir in flour and cook until browned, creating a roux.

Stir in milk and stock; turn heat to high until boiling, then reduce, allowing to thicken until it coats the back of a spoon. Stir in cayenne if using.

Turn off heat and spoon gravy on top of chicken. Sprinkle with ground pepper and parsley; serve hot.