In a large 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 another bowl, mix flour, paprika, garlic powder, onion powder, salt, and black pepper. Set aside.

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 or large skillet, heat vegetable oil to 350°F (175°C).

Carefully add chicken pieces to the hot oil, cooking in batches if necessary. Fry for about 12-15 minutes per side, or until golden brown and internal temperature reaches 165°F (75°C).

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