Start by marinating the chicken in a bowl with buttermilk and hot sauce (if using). The buttermilk will help tenderize the meat and add moisture, while the hot sauce gives a subtle kick. Let it marinate for at least 30 minutes. If you want even more flavor, you can marinate it for a few hours or overnight in the refrigerator.

In a shallow dish, combine the all-purpose flour with paprika, garlic powder, onion powder, salt, and pepper. Stir well to ensure the spices are evenly distributed.

Once the chicken has marinated, remove it from the buttermilk, allowing any excess liquid to drip off. Coat each piece of chicken thoroughly with the seasoned flour mixture. Press lightly to ensure the flour sticks well to the chicken.

Heat vegetable oil in a large skillet or deep fryer over medium-high heat. The oil should be about 350°F (175°C). If you don’t have a thermometer, you can test the oil by dropping a small piece of bread into it. If it sizzles and browns quickly, the oil is ready.

Carefully lower each piece of chicken into the hot oil using tongs. Do not overcrowd the skillet; fry in batches if necessary. Cook for about 12-15 minutes on each side or until golden brown and crispy. The internal temperature should reach 165°F (75°C) for perfectly cooked chicken.

Once fried, remove the chicken from the oil and place it on a plate lined with paper towels to drain excess oil. Let the chicken rest for a few minutes before serving to allow the juices to settle.