Steps

• Place the chicken pieces in a large mixing bowl and pour the buttermilk over them, ensuring each piece is well-coated. Seal the bowl with plastic wrap and refrigerate for at least 2 hours, or overnight if possible.
• In a separate bowl, combine the flour with salt, black pepper, paprika, garlic powder, and cayenne pepper. Mix thoroughly to ensure the seasonings are evenly distributed.
• Remove chicken pieces from the buttermilk and allow excess to drip off. Dredge each piece in the seasoned flour mixture, pressing firmly to ensure an even, thick coating.
• In a deep frying pan, pour enough vegetable oil to submerge the chicken halfway. Heat the oil over medium-high heat until it reaches 350°F (175°C).
• Using tongs, carefully lower chicken pieces into the hot oil, cooking in batches to avoid crowding. Fry for 6-8 minutes on each side or until the crust is golden brown and the internal temperature reaches 165°F (74°C).
• Once fried, place chicken on a wire rack lined with paper towels to drain excess oil. Allow chicken to rest for a few minutes.