Rinse the chicken pieces under cold water and pat them dry with paper towels.

In a large bowl, whisk together the buttermilk, salt, black pepper, paprika, garlic powder, onion powder, and cayenne pepper to create the marinade.

Add the chicken pieces to the buttermilk mixture, cover, and refrigerate for at least 30 minutes.

In a separate bowl, combine the all-purpose flour, salt, black pepper, paprika, garlic powder, onion powder, and cayenne pepper to create the seasoned flour.

Dredge each marinated chicken piece in the seasoned flour, pressing firmly to coat evenly.

Heat about 2 inches of vegetable oil in a deep skillet or fryer to 350°F (175°C).

Carefully place the coated chicken pieces into the hot oil in batches, frying for about 15 minutes per side or until golden brown and the internal temperature reaches 165°F (74°C).

Transfer the fried chicken to a paper towel-lined plate to drain excess oil.

Let the chicken rest for 5 minutes before serving to retain its juiciness.