Directions
In a large bowl or baking dish, whisk together the buttermilk, hot sauce, and cayenne pepper. Put the chicken and buttermilk mixture into a zip top back and refrigerate for at least 4 hours or overnight.
Drain the chicken and reserve the buttermilk in a bowl. Stir together the flour, adobo, and paprika in a large bowl. Divide flour mixture in 2 shallow platters. Dredge the pieces a few at a time in the flour mixture and pat off excess, then dip in the buttermilk and allow excess to drain off. Dredge in the second plate of flour and pat off the excess. Set the chicken pieces aside while the oil heats up.
Pour about 2 inches of oil into a deep skillet. Put the pot over medium-high heat and heat the oil to 375 degrees F on a deep-fry thermometer. Working in batches, add the chicken pieces to the hot oil, 3 or 4 at a time and fry, turning every 5 minutes, until evenly golden brown and cooked through, about 16-18 minutes. Remove from the oil with a slotted spoon and transfer to a rack to drain; repeat to cook the remaining pieces. Let sit for 3 or 4 minutes before serving.