In a mixing bowl, combine buttermilk, hot sauce, salt, and black pepper. Add chicken pieces and ensure they are fully submerged. Cover and refrigerate for at least 2 hours or 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 to adhere. Shake off excess flour.

In a deep fryer, heat vegetable oil to 350°F (175°C). Fry chicken in batches until golden brown and cooked through, about 12-15 minutes. Use a meat thermometer to ensure internal temperature reaches 165°F (75°C).

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