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Blend together garlic, onion, paprika, hot sauce, salt, pepper and cayenne with buttermilk. Pour over chicken thighs. Cover and marinate in the fridge overnight for maximum flavour (or 4 hours at a minimum). Allow 30 mins to bring to room temp before dredging and frying.
Pour enough oil into a deep pot so the chicken can submerge comfortably (about 5-6 cm deep), leaving at least 5cm of space from the top of the pot to prevent overflow. Heat to 180°C.
Meanwhile, working one piece at a time, coat the marinated chicken in the flour mixture, pressing gently so the excess marinade mixes with the dredge to form craggy, textured edges that will crisp up beautifully. Shake off any loose flour, then fry in batches until golden and cooked through, about 8-10 minutes.* Remove and drain on a rack. Rest for 10 minutes before serving with Heinz Fried Chicken Sauce.
Frying times for other cuts of chicken: Breast (boneless, cut into halves or thirds): 6-8 min, Wings (whole or split): 8-10 min, Thighs (boneless): 6-8 min, Tenderloins: 4-5 min, Drumsticks: 12-14 min