In a large bowl, combine your chicken pieces with buttermilk, ensuring each piece is well-coated. Cover and refrigerate for at least 4 hours or overnight.

In a separate bowl, whisk together the flour, salt, black pepper, garlic powder, onion powder, paprika, and cayenne pepper.

Remove the marinated chicken, letting any excess buttermilk drip off. Dredge each piece in the flour mixture, pressing firmly for an even coating.

Heat enough oil in a large pot to submerge the chicken—about 3-4 inches deep—to 350°F (175°C).

Add chicken pieces in batches to the hot oil, frying for 12-15 minutes until golden brown and the internal temperature reaches 165°F (74°C).

Transfer cooked chicken to a plate lined with paper towels. Allow to sit on a wire rack for 10 minutes before serving.