Spicy Southern-Style Chicken Fry

1.In a large bowl, combine the buttermilk and hot sauce. Add the chicken thighs, ensuring they are fully submerged. Cover and refrigerate for at least 2 hours, preferably overnight to marinate.

2.In another bowl, mix together the flour, paprika, cayenne pepper, garlic powder, onion powder, black pepper, and salt to create the seasoned flour mixture.

3.Remove the chicken from the buttermilk marinade, allowing excess to drip off. Dredge each piece in the seasoned flour, pressing firmly to ensure a good coating. Shake off any excess flour and set aside on a wire rack.

4.In a large, deep skillet or Dutch oven, heat about 2 inches of vegetable oil over medium-high heat until it reaches 350°F (175°C). You can test the oil by dropping a small amount of flour into it; if it sizzles, it's ready.

5.Carefully add the chicken thighs to the hot oil, skin side down. Fry in batches if necessary to avoid overcrowding. Cook for about 8-10 minutes on each side, or until the chicken is golden brown and cooked through (internal temperature should reach 165°F or 74°C).

6.Once cooked, transfer the chicken to a paper towel-lined plate to drain excess oil. Let it rest for a few minutes before serving.