Between pieces of plastic wrap or waxed paper, place each chicken breast smooth side down; gently pound with flat side of meat mallet or rolling pin until about 1/4 inch thick.
In 13x9-inch (3-quart) glass baking dish, mix pepper sauce, garlic powder and pepper. Add chicken; turn to coat both sides. Let stand at room temperature 20 minutes to marinate.
Meanwhile, heat oven to 375°F. Bake biscuits as directed on can.
In 12-inch nonstick skillet, heat 1 tablespoon of the oil over medium heat. Add 2 or 3 chicken breasts; cook 10 to 13 minutes, turning once, until no longer pink in center. Remove chicken from skillet; keep warm. Repeat with remaining chicken breasts.
Split warm biscuits. Spread bottom half of each biscuit with 1 tablespoon salad dressing. Top each with chicken, lettuce and top half of biscuit.