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Pat the chicken thighs thoroughly dry using paper towels.
In a large bowl, whisk together the buttermilk, salt, garlic powder, onion powder, black pepper, cayenne pepper, and paprika until fully combined.
Submerge the chicken thighs in the buttermilk mixture and let them marinate for at least 30 minutes, or up to 4 hours for deeper flavor.
While the chicken marinates, prepare the dredge by combining the all-purpose flour, salt, pepper, and paprika in a separate large bowl.
Once the chicken has finished marinating, remove each piece from the buttermilk, allowing any excess to drip off, and dredge thoroughly in the flour mixture.
Gently shake off any extra flour and place the coated thighs on a baking sheet. Let them rest for about 30 minutes—this helps the coating set and adhere better.
Heat oil in a deep, heavy skillet to 325°F (165°C).
Carefully add the chicken and fry for 3–4 minutes per side, until the coating is deep golden brown and crisp and the internal temperature reaches 165°F (75°C).
Transfer to a wire rack then serve immediately!