In a large bowl, whisk together buttermilk, hot sauce, salt, and pepper. Add chicken thighs, ensuring they are fully submerged. Cover and refrigerate for at least 2 hours, preferably overnight.

In another bowl, combine flour, paprika, cayenne pepper, garlic powder, onion powder, salt, and black pepper. Mix well.

Remove chicken from the marinade, allowing excess to drip off. Dredge each piece in the flour mixture, pressing to adhere. Shake off excess flour.

In a frying pan, heat vegetable oil over medium-high heat until it reaches 350°F (175°C). Carefully add chicken pieces, cooking in batches if necessary. Fry for about 10-12 minutes per side, or until golden brown and cooked through (internal temperature should reach 165°F/74°C).

Remove chicken from oil and place on paper towels to drain excess oil. Let rest for a few minutes before serving.