Prepare the chicken. Pat chicken pieces dry with paper towels. Season lightly with salt and pepper.

Marinate. In a large bowl, combine buttermilk and hot sauce. Add chicken pieces, ensuring they're fully submerged. Cover and refrigerate for at least 4 hours, preferably overnight. This tenderizes the meat and adds flavor.

Create the dredging mixture. In a large shallow dish, combine flour, paprika, garlic powder, onion powder, salt, black pepper, and cayenne pepper. Mix thoroughly.

Double-dredge the chicken. Remove a piece of chicken from the buttermilk, allowing excess to drip off. Dredge in the flour mixture, pressing gently to adhere. Dip back into the buttermilk, then dredge in the flour mixture again. Place on a wire rack and repeat with remaining pieces. Let the dredged chicken rest for 15-20 minutes.

Heat the oil. Pour oil into your skillet to a depth of about 1 inch. Heat to 350°F (175°C) over medium-high heat.

Fry in batches. Carefully place chicken pieces in the hot oil, skin side down, without overcrowding. Maintain oil temperature between 325-350°F (163-175°C).

Cook thoroughly. Fry dark meat (thighs and legs) for about 13-14 minutes, turning halfway through. Fry white meat (breasts and wings) for about 10-12 minutes, turning halfway. The internal temperature should reach 165°F (74°C).

Drain and rest. Transfer cooked chicken to a wire rack set over a baking sheet. Let rest for 10 minutes before serving.