In a mixing bowl, combine buttermilk, paprika, garlic powder, onion powder, salt, and pepper. Add chicken thighs and marinate for at least 30 minutes.

In another bowl, place the flour. Remove chicken from marinade, allowing excess to drip off, and coat each piece in flour.

Heat vegetable oil in a large skillet over medium-high heat. Once hot, carefully add chicken pieces and fry for about 10-12 minutes per side, or until golden brown and internal temperature reaches 165°F.

Remove chicken from skillet and place on paper towels to drain excess oil. Serve with mashed potatoes and green beans.