In a large mixing bowl, combine buttermilk, hot sauce, salt, and black pepper. Add the chicken pieces, ensuring they are fully submerged. Cover and refrigerate for at least 2 hours, preferably overnight.

In another bowl, mix together flour, paprika, garlic powder, onion powder, salt, and black pepper.

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

In a cast iron skillet, heat vegetable oil over medium-high heat until it reaches 350°F (175°C). Carefully add the chicken pieces, frying in batches if necessary to avoid overcrowding. Fry for about 15-18 minutes, or until golden brown and cooked through, reaching an internal temperature of 165°F (75°C).

Remove chicken from the skillet and place on a cooling rack to drain excess oil. Let rest for a few minutes before serving.