In a large bowl, whisk together the buttermilk, hot sauce, salt, and black pepper.

Place the chicken breasts between two pieces of plastic wrap and pound them to an even thickness of about 1/2 inch using a meat mallet or rolling pin.

Add the pounded chicken breasts to the buttermilk mixture, making sure they are fully submerged. Cover the bowl with plastic wrap and refrigerate for 2-4 hours, or overnight for best results.

In a shallow dish, whisk together the flour, paprika, garlic powder, and onion powder.

Remove the chicken breasts from the buttermilk mixture, allowing the excess to drip off. Dredge each chicken breast in the seasoned flour mixture, making sure it is evenly coated on all sides. Shake off any excess flour.

In a deep dish skillet or pan, heat about 1/2 inch of vegetable oil over medium-high heat until it reaches 350°F.

Carefully place the coated chicken breasts into the hot oil and fry for 6-8 minutes on each side, or until golden brown and the internal temperature reaches 165°F.

Remove the fried chicken breasts from the oil and place them on a wire rack or paper towel lined plate to drain excess oil.

Let the fried chicken breasts rest for 5 minutes before serving hot.