Step 1: Prepare the Chicken
Start by trimming any excess fat from the chicken. You can use thighs, breasts, or drumsticks—whatever you prefer. Once cleaned, place the chicken in a large bowl.

Step 2: Marinate in Buttermilk
Pour the buttermilk over the chicken. For extra flavor, you can add hot sauce at this stage. Make sure the chicken is fully coated, then cover and refrigerate for at least 2 hours or overnight for best results. The longer the chicken marinates, the more flavorful it becomes.

Step 3: Prepare the Flour Coating
In a separate bowl, mix together the flour, paprika, garlic powder, onion powder, salt, black pepper, and cayenne pepper. This seasoned flour mixture is what will give your chicken that crunchy and flavorful outer layer.

Step 4: Coat the Chicken
Once the chicken has marinated, take it out of the buttermilk and let any excess liquid drip off. Coat each piece of chicken evenly in the seasoned flour mixture, pressing gently to ensure a good amount of flour sticks to the chicken.

Step 5: Fry the Chicken
Heat vegetable oil in a large frying pan or Dutch oven over medium-high heat. The oil should be around 350°F (175°C) for frying. Carefully place the coated chicken pieces into the hot oil and fry for about 12-15 minutes, turning occasionally, until the chicken is golden brown and cooked through. The internal temperature of the chicken should reach 165°F (74°C).