Soak the Chicken: Place the chicken pieces in a large bowl. Pour the buttermilk over the chicken, then add salt, pepper, paprika, and garlic powder. Stir gently so each piece gets coated. Cover the bowl and refrigerate for at least 4 hours. Overnight soaking gives the best flavor and texture.
Prepare the Coating: Set up a wide bowl or shallow dish. Add the flour, paprika, salt, black pepper, onion powder, garlic powder, and cayenne. Mix well so the seasoning spreads evenly through the flour. This step ensures every bite tastes balanced and flavorful.
Bread the Chicken: Remove the chicken pieces from the buttermilk one at a time. Let excess liquid drip off, then place the chicken into the seasoned flour. Press firmly so the coating sticks well. Shake off any loose flour and set the coated pieces on a rack while you finish the rest.
Heat the Oil: Pour oil into a heavy pot or deep skillet until it reaches about 350°F. Keep enough oil so the chicken can float slightly. Heat slowly and steadily so the oil stays at the right temperature throughout cooking.
Fry Until Golden: Carefully lower a few chicken pieces into the hot oil. Do not crowd the pan. Fry for about 12 to 15 minutes, turning occasionally, until the crust turns deep golden and the chicken cooks through. Transfer cooked pieces to a wire rack to drain while you finish the rest.
Rest Before Serving: Let the fried chicken rest for about 5 minutes before serving. This short pause helps the juices stay inside and keeps the crust crisp.
