In a 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, black pepper, and cayenne pepper.

Remove chicken from the marinade, allowing excess to drip off. Dredge each piece in the flour mixture, ensuring an even coating. Shake off excess flour.

In a large skillet, heat vegetable oil over medium-high heat until it reaches 350°F (175°C). Carefully add chicken pieces, frying in batches if necessary. Cook for about 12-15 minutes per side, or until golden brown and internal temperature reaches 165°F (74°C).

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

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