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

In a separate bowl, mix together flour, paprika, garlic powder, onion powder, salt, black pepper, and cayenne pepper.

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 deep fryer, heat vegetable oil to 350°F (175°C). Fry chicken pieces in batches, without overcrowding, for about 12-15 minutes or until golden brown and internal temperature reaches 165°F (75°C).

Remove fried chicken and place on paper towels to drain excess oil. Serve hot.