Dredge chicken pieces in 1 cup of all-purpose flour, ensuring each piece is fully coated.

Heat vegetable oil in a Dutch oven to 375°F (190°C).

Carefully add the dredged chicken pieces to the hot oil.

Fry the chicken for approximately 20 minutes, or until the exterior is golden brown and the internal temperature reaches a safe level.

Remove the fried chicken from the Dutch oven and place it on a wire rack or paper towel-lined plate to drain excess oil.

In a separate heavy saucepan, melt butter over low heat.

Add the remaining 1/4 cup of all-purpose flour to the melted butter.

Whisk continuously until the mixture is smooth and forms a roux.

Cook the roux for 1 minute, stirring constantly to avoid burning.

Gradually add milk to the roux, whisking constantly to prevent lumps from forming.

Increase the heat to medium and continue cooking, stirring constantly, until the sauce thickens and becomes bubbly.

Stir in paprika, salt, and hot sauce to the thickened sauce. Mix well to combine the flavors.

Arrange the fried chicken pieces on a serving platter.

Spoon the prepared paprika sauce generously over the fried chicken.

Serve warm and enjoy.