• Step 1: Place the chicken pieces in a large bowl and pour the buttermilk over them. Cover and refrigerate for at least 30 minutes, or up to 24 hours, to allow the buttermilk to tenderize the chicken.
• Step 2: In a shallow bowl, combine the flour, salt, pepper, paprika, garlic powder, and onion powder. Whisk to blend the spices evenly into the flour.
• Step 3: Remove the chicken from the buttermilk, allowing any excess to drip off. Dredge the chicken pieces in the seasoned flour, making sure to coat them completely.
• Step 4: In a large, heavy-bottomed pot or Dutch oven, heat 2-3 inches of vegetable oil to 350°F. Fry the chicken in batches for 12-15 minutes, or until golden brown and cooked through. Adjust the heat as needed to maintain the oil temperature.
• Step 5: Transfer the fried chicken to a paper towel-lined plate to drain any excess oil. Serve hot and enjoy!