Place chicken pieces in a large bowl. Pour buttermilk over them. Cover and refrigerate for at least 4 hours or overnight. This makes the chicken tender and flavorful.

In another bowl, mix flour, salt, black pepper, paprika, garlic powder, onion powder and cayenne. Stir well so all spices combine evenly for a balanced taste.

Pour vegetable oil into a deep skillet. Heat on medium heat until it reaches about 350°F (175°C). Do not overheat, or the coating will burn quickly.

Take chicken from buttermilk. Let excess drip off. Dip each piece into the flour mixture. Press gently to coat well. This step gives a crispy texture.

Carefully place chicken into hot oil. Do not overcrowd the pan. Fry each piece for 12–15 minutes. Turn occasionally for even cooking and golden color.

Make sure chicken is cooked inside. Internal temperature should reach 165°F (75°C). The outside should be golden brown and crispy.

Remove fried chicken using tongs. Place on a wire rack or paper towels. This removes extra oil and keeps the coating crunchy.

Let chicken rest for a few minutes before serving. This helps keep juices inside. Serve hot for the best taste and texture.