Prepare the marinade: In a large bowl, mix buttermilk and hot sauce. Add chicken pieces, ensuring they are fully submerged. Cover and refrigerate for at least 4 hours, preferably overnight.

Prepare the dredge: In another large bowl, combine flour, paprika, garlic powder, cayenne pepper, black pepper, and salt. Mix well.

Dredge the chicken: Remove chicken from buttermilk, letting excess drip off. Coat each piece thoroughly in the flour mixture, pressing to adhere. Let sit for 10 minutes.

Heat the oil: In a deep skillet or Dutch oven, heat 2 inches of vegetable oil to 350°F (175°C). Use a thermometer for accuracy.

Fry the chicken: Carefully add chicken pieces to the hot oil, working in batches to avoid overcrowding. Fry for 12-15 minutes, turning occasionally, until golden brown and internal temperature reaches 165°F (74°C).

Drain and rest: Transfer fried chicken to a wire rack or paper towel-lined plate to drain excess oil. Let rest for 5 minutes before serving.