In a large mixing bowl, combine buttermilk, hot sauce, salt, and black pepper. Whisk until well mixed.

Add the chicken thighs to the marinade, ensuring they are fully submerged. Cover and refrigerate for at least 2 hours, preferably overnight. This step tenderizes the chicken and infuses it with flavor.

In another bowl, mix together the flour, paprika, garlic powder, onion powder, salt, black pepper, and cayenne pepper. This mixture will create the crispy coating.

Set up a dredging station: one bowl with the marinade and another with the flour mixture.

Remove the chicken from the marinade, allowing excess to drip off. Dredge each piece in the flour mixture, pressing it onto the chicken to ensure a thick coating.

Place the coated chicken on a plate and let it rest for about 10 minutes. This helps the coating adhere better during frying.

In a deep frying pan or Dutch oven, heat the vegetable oil over medium-high heat until it reaches 350°F (175°C). Use a meat thermometer to check the temperature.

Carefully add the chicken pieces to the hot oil, ensuring not to overcrowd the pan. Fry in batches if necessary.

Cook the chicken for about 12-15 minutes per side, or until golden brown and the internal temperature reaches 165°F (74°C).

Once cooked, remove the chicken with a slotted spoon and place it on a cooling rack lined with paper towels to drain excess oil.

Let the chicken rest for a few minutes before serving. This allows the juices to redistribute, ensuring juicy chicken.

Serve hot with your favorite sides such as coleslaw, mashed potatoes, or cornbread.