In a large bowl, whisk together buttermilk and hot sauce. Add chicken thighs, ensuring they are fully submerged. Cover and refrigerate for at least 4 hours, or overnight.
In another large bowl, mix together flour, garlic powder, onion powder, smoked paprika, cayenne pepper, salt, and black pepper.
Remove chicken from the buttermilk mixture and dredge each piece in the flour mixture, ensuring they are completely coated. Shake off excess flour.
Heat oil in a deep fryer or large pot to 375°F (190°C).
Fry chicken in batches, without overcrowding the pot, for 15-18 minutes, or until golden brown and cooked through. Internal temperature should reach 165°F (74°C).
Place fried chicken on a wire rack to drain excess oil.
Prep Time: 20 minutes (plus marinating time) | Cooking Time: 18 minutes | Total Time: 38 minutes (plus marinating time)
Kcal: 520 kcal | Servings: 4 servings
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