In a large bowl, combine buttermilk, hot sauce (if using), salt, black pepper, garlic powder, onion powder, and paprika.
Add the chicken pieces, ensuring they are fully submerged. Cover and refrigerate for at least 2 hours, or preferably overnight.
In a separate bowl, mix together flour and baking powder.
Remove the chicken from the buttermilk marinade, allowing excess to drip off.
Dredge each piece in the flour mixture, pressing lightly to ensure an even coating. Shake off any excess flour.
In a large skillet or deep fryer, heat about 1 inch of vegetable oil over medium-high heat until it reaches 350°F.
Carefully add the chicken pieces to the hot oil, skin side down, being cautious not to overcrowd the pan.
Fry the chicken for about 12-15 minutes on each side, or until golden brown and the internal temperature reaches 165°F.
Transfer the chicken to a wire rack set over a baking sheet to drain excess oil.
Let it rest for 5-10 minutes before serving.