• Step 1: In a large bowl, combine the chicken thighs, buttermilk, and hot sauce. Cover and refrigerate for at least 30 minutes, or up to 24 hours, to allow the chicken to marinate.
• Step 2: In a shallow dish, whisk together the flour, paprika, garlic powder, onion powder, cayenne pepper, salt, and black pepper.
• Step 3: Remove the chicken from the buttermilk mixture, allowing any excess to drip off. Dredge the chicken pieces in the seasoned flour, pressing to help the coating adhere.
• Step 4: In a large, heavy-bottomed pot or Dutch oven, heat 2-3 inches of vegetable oil to 350°F. Carefully add the coated chicken pieces to the hot oil, making sure not to overcrowd the pot.
• Step 5: Fry the chicken for 12-15 minutes, flipping occasionally, until the coating is golden brown and the chicken is cooked through, with an internal temperature of 165°F.
• Step 6: Transfer the fried chicken to a paper towel-lined plate to drain any excess oil. Serve hot and enjoy!