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In a bowl, mix buttermilk with salt, pepper, paprika, garlic powder, and onion powder. Add chicken and let it marinate in the fridge for at least 4 hours, preferably overnight.
2️⃣ Prepare the Dredge:
In a large bowl, whisk together flour, paprika, cayenne, garlic powder, salt, and pepper.
3️⃣ Coat the Chicken:
Remove chicken from marinade (let excess drip off) and dredge in the flour mix, pressing to adhere well. Place on a wire rack for 10 minutes to help the coating stick.
4️⃣ Fry the Chicken:
Heat oil to 325°F (165°C). Fry chicken in batches for 12–15 minutes, turning occasionally, until golden brown and internal temperature reaches 165°F (74°C). Drain on paper towels or a rack.
Serving and Storage Tips:
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