In a large bowl, mix buttermilk and hot sauce. Add the chicken thighs to the mixture, ensuring they are fully submerged. Cover and refrigerate for at least 4 hours, preferably overnight.

Preparing the Chicken

Coat the Chicken

In a separate bowl, combine the flour, paprika, garlic powder, onion powder, black pepper, salt, and cayenne pepper. Remove chicken from the marinade and let excess liquid drip off. Dredge each piece in the flour mixture, pressing down to coat thoroughly.

Heat the Oil

In a large skillet or deep fryer, heat the vegetable oil to 350°F (175°C).

Fry the Chicken

Carefully add the coated chicken pieces to the hot oil. Fry in batches to avoid overcrowding. Cook for about 8-10 minutes per side, or until golden brown and cooked through. Use a meat thermometer to ensure the internal temperature reaches 165°F (74°C).

Making the Spicy Oil

Combine Spices

In a small bowl, mix cayenne pepper, paprika, garlic powder, brown sugar, and salt. Gradually stir in the hot frying oil from the skillet to create a spicy oil.

Brush the Chicken

Once the chicken is fried, place it on a wire rack or paper towels to drain. While still hot, brush the spicy oil generously over the chicken.

Serving

Plate and Serve

Serve the spicy chicken on slices of white bread with pickles on the side.