In a mixing bowl, combine buttermilk, paprika, garlic powder, onion powder, salt, and pepper. Add chicken thighs and marinate for at least 1 hour, preferably overnight.

In another bowl, add flour. Remove chicken from marinade, allowing excess to drip off, then dredge in flour until fully coated.

In a large skillet, heat vegetable oil over medium-high heat. Once hot, carefully add chicken pieces. Fry for about 12-15 minutes per side, or until golden brown and internal temperature reaches 165°F (75°C).

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

Serve fried chicken hot with mashed potatoes and coleslaw on the side.