Marinate the Chicken: In a large bowl, whisk together the buttermilk and Louisiana hot sauce. Add the chicken pieces, making sure they are fully submerged in the mixture. Marinate in the refrigerator for at least 4 hours, or preferably overnight, for the best flavor and tenderness.

Bring Chicken to Room Temperature: Remove the chicken from the refrigerator and let it sit at room temperature for about 20 minutes before frying. This ensures more even cooking.

Prepare the Flour Mixture: In a large dish or bowl, combine the flour, smoked paprika, garlic powder, onion powder, cayenne pepper, white pepper, black pepper, and kosher salt. Mix thoroughly.

Heat the Oil: Heat your frying oil in a deep fryer or large pot to about 350°F (175°C).

Dredge the Chicken: Take each piece of marinated chicken and dredge it in the flour mixture, coating each piece thoroughly. Shake off any excess flour.

Fry the Chicken: Carefully lower the chicken into the hot oil in batches, making sure not to overcrowd the pot. Fry the chicken for 12-15 minutes, or until golden brown and the internal temperature reaches 165°F. The cooking time will vary depending on the size of the pieces.

Drain and Rest: Remove the fried chicken from the oil and place it on a wire rack to drain excess oil. Let the chicken rest for at least 10 minutes before serving, allowing the juices to redistribute for maximum flavor and juiciness.