Step 1: In a large bowl, combine the buttermilk and Louisiana hot sauce. Whisk until well mixed.
Step 2: Add the chicken pieces to the buttermilk mixture, ensuring they are fully submerged. Cover and refrigerate for at least 4 hours, or overnight for best results.
Step 3: In another bowl, mix together the flour, smoked paprika, garlic powder, onion powder, cayenne pepper, white pepper, black pepper, and kosher salt.
Step 4: In a large, deep skillet or Dutch oven, heat about 2 inches of oil over medium-high heat until it reaches 350°F (175°C). Use a thermometer to ensure the oil is hot enough for frying.
Step 5: Remove the chicken from the buttermilk marinade, allowing excess to drip off.
Step 6: Dredge each piece in the flour mixture, making sure to coat thoroughly. Shake off any excess flour.
Step 7: Carefully place the coated chicken pieces in the hot oil, being sure not to overcrowd the pan. Fry in batches if necessary.
Step 8: Cook for about 12-15 minutes on each side, or until the chicken is golden brown and cooked through (internal temperature should reach 165°F or 74°C).
Step 9: Once cooked, remove the chicken from the oil and place it on a wire rack or paper towels to drain any excess oil.
Step 10: Let it rest for a few minutes before serving to allow the juices to redistribute.