In a large bowl, combine the buttermilk and hot sauce. Add the chicken thighs, ensuring they are fully submerged. Cover and refrigerate for at least 2 hours, or overnight for best results.

In a separate bowl, mix together the flour, paprika, cayenne pepper, garlic powder, onion powder, salt, and black pepper.

Remove the chicken from the buttermilk mixture, allowing excess to drip off, then dredge each piece in the flour mixture, pressing gently to adhere.

In a large skillet, heat the vegetable oil over medium-high heat until shimmering. Carefully add the chicken thighs to the hot oil, cooking in batches if necessary to avoid overcrowding.

Fry for about 5-7 minutes per side, or until golden brown and cooked through. Use a meat thermometer to ensure the internal temperature reaches 165°F.

Once cooked, transfer the chicken to a paper towel-lined plate to drain excess oil.

To assemble the sandwiches, place a piece of fried chicken on the bottom half of each bun. Top with pickles, sliced tomatoes, and shredded lettuce. Add the top half of the bun and serve immediately.