In a large bowl, combine chicken pieces with buttermilk, 1 teaspoon salt, and ½ teaspoon pepper. Cover and refrigerate for at least 2 hours.

In a zip-top bag or shallow dish, whisk together flour, remaining salt and pepper, paprika, garlic powder, onion powder, and cayenne pepper.

Remove chicken from marinade, letting excess buttermilk drip off. Dredge each piece in the seasoned flour until fully coated.

Heat 1 inch of vegetable oil in a large skillet or Dutch oven over medium heat until it reaches 350°F (175°C).

Carefully add chicken pieces to the hot oil, without overcrowding. Fry for 12–15 minutes per side, or until golden brown and the internal temperature reaches 165°F (74°C).

Transfer fried chicken to a wire rack set over a baking sheet to drain excess oil.

Let the chicken rest for 5 minutes before serving to lock in the juices.