In a large bowl, combine the buttermilk, paprika, garlic powder, onion powder, cayenne pepper, salt, and pepper. Add the chicken pieces, making sure they are fully submerged in the marinade.
Cover the bowl and refrigerate for at least 4 hours, or overnight for best results. This step ensures that the chicken becomes tender and absorbs all the delicious flavors.
In a separate bowl, combine the flour, paprika, garlic powder, onion powder, cayenne pepper, salt, and pepper. Remove the chicken from the marinade, allowing any excess liquid to drip off, and dredge each piece in the seasoned flour mixture until fully coated. Shake off any excess flour.
Heat vegetable oil in a deep skillet or Dutch oven to approximately 350°F (175°C). Carefully place a few chicken pieces at a time into the hot oil, making sure not to overcrowd the pan.
Fry the chicken for about 12-15 minutes per side until golden brown and cooked through. Use a meat thermometer to ensure the internal temperature reaches 165°F (74°C). Transfer the cooked chicken to a wire rack or paper towel-lined plate to drain any excess oil.