To start, you'll need to prep your chicken by washing it and patting it dry with paper towels. Then, using a sharp knife, cut the chicken into your desired pieces (legs, thighs, and wings are all great options). Place the chicken pieces in a large bowl or resealable plastic bag.

In a separate bowl, combine the flour, salt, black pepper, garlic powder, onion powder, paprika, cayenne pepper, and baking powder. Mix well to combine all of the spices evenly. This will be your dry coating for the chicken.

Pour the buttermilk over the chicken pieces, making sure they are fully coated. Cover the bowl or seal the bag and refrigerate for at least 30 minutes, or up to overnight. This helps tenderize the chicken and allows the seasoning to permeate the meat.

When you're ready to start frying, remove the chicken from the fridge and let it sit at room temperature for about 15 minutes. Meanwhile, heat about 1 inch of vegetable oil in a large, heavy-bottomed pot or deep fryer to 350°F.

Take the chicken pieces out of the buttermilk and let any excess drip off. Then, working in batches, coat the chicken in the seasoned flour mixture, making sure each piece is evenly coated on all sides. Place the coated chicken pieces on a wire rack set over a baking sheet.

When the oil is hot, carefully add the chicken pieces to the pot, being careful not to overcrowd the pan. Fry for about 10-12 minutes, or until the chicken is golden brown and crispy and the internal temperature reaches 165°F. Use a slotted spoon or tongs to transfer the chicken to a wire rack to drain any excess oil.