In a large mixing bowl, combine buttermilk and hot sauce. Add chicken thighs, 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.

Remove chicken from the marinade, allowing excess to drip off. Dredge each piece in the flour mixture, pressing lightly to adhere. Shake off excess flour.

In a deep frying pan, heat vegetable oil over medium-high heat until it reaches 350°F (175°C).

Carefully place chicken in the hot oil, cooking in batches if necessary. Fry for 12-15 minutes, turning occasionally, until golden brown and internal temperature reaches 165°F (75°C).

Remove chicken from the oil and place on paper towels to drain excess oil. Serve hot with mashed potatoes and green beans.