In a large resealable bag, combine the chicken, buttermilk, hot sauce, and Louisiana-style seasoning blend. Seal the bag and refrigerate for at least 4 hours, or overnight.

In a large bowl, whisk together the flour, paprika, garlic powder, cayenne pepper, salt, and black pepper.

A heavy-bottomed pot or a big Dutch oven should be filled with oil to a depth of 3 inches. Heat until a deep-fry thermometer reads 350°F on medium-high heat.

Working in batches, remove the chicken from the buttermilk mixture, letting any excess drip off. Dredge the chicken in the flour mixture until evenly coated and transfer to a wire rack set over a baking sheet.

When all of the chicken is coated, carefully lower the chicken into the hot oil using tongs or a slotted spoon. Fry for 10 minutes per batch, or until the chicken is golden brown and cooked through.

Remove the chicken from the oil with a slotted spoon and transfer to a wire rack set over a baking sheet to cool slightly. Serve warm with your favorite dipping sauce. Enjoy!