For the Chicken
Whisk together 2 teaspoons paprika, garlic, mustard, 2 tsp kosher salt, 1 tsp black pepper in large bowl. Add chicken and toss to coat. Add buttermilk and hot sauce, cover with plastic, and marinate minimum 6 hours and up to 24 hours.
Take the chicken mixture out of the fridge 1 hour before cooking. Whisk flour, 2 teaspoons salt, 1 teaspoon black pepper, and remaining paprika in a large bowl. Dredge chicken pieces in flour, shaking off excess.
Heat oil in a Lodge Cast Iron Pan over medium heat until oil registers 350F. Add chicken pieces and fry until golden brown and cooked through, flipping occasionally, 25 to 30 minutes. Transfer chicken pieces to a wire rack fitted over a baking sheet and season with more salt and pepper.