Season the chicken thighs with salt and black pepper. Let them sit for about 15 minutes.

In a mixing bowl, combine flour, paprika, garlic powder, onion powder, and cayenne pepper.

In another bowl, whisk together the beaten eggs and buttermilk.

Dip each chicken thigh into the egg wash, then dredge in the flour mixture, ensuring an even coating.

In a large skillet, heat the vegetable oil over medium-high heat until it reaches 350°F (175°C).

Carefully add the breaded chicken to the hot oil, cooking in batches if necessary to avoid overcrowding.

Fry for about 10-12 minutes per side, or until the chicken is golden brown and cooked through (internal temperature should reach 165°F or 74°C).

Remove the chicken and place it on paper towels to drain excess oil.