Begin by mixing the buttermilk, paprika, garlic powder, onion powder, salt, and black pepper in a large bowl. Place the chicken breasts in the bowl, and turn to coat them evenly with the marinade.

Cover the bowl with plastic wrap, and marinate the chicken in the refrigerator for at least 1 hour, or up to 24 hours.

After the chicken has been marinated, remove it from the refrigerator and allow it to come to room temperature. Preheat your oven to 350 degrees F, and line a baking sheet with parchment paper.

Place the flour in a shallow dish, and season it with salt and black pepper. Dredge the chicken in the flour, shaking off any excess, and place it on the prepared baking sheet.

Bake the chicken for 20-25 minutes, or until it is cooked through and the internal temperature reaches 165 degrees F.

While the chicken is baking, heat a large skillet over medium heat, and add enough canola oil to cover the bottom of the pan.

Once the oil is hot, carefully place the chicken in the skillet, and fry it for 1-2 minutes on each side, or until it is golden brown and crispy.

Remove the chicken from the skillet, and let it rest for a few minutes before slicing it into bite-sized pieces.