In a large bowl, combine the buttermilk, paprika, garlic powder, onion powder, salt, black pepper, and cayenne pepper. Add the chicken pieces, ensuring they are fully submerged. Cover and refrigerate for at least 4 hours, preferably overnight.

Prepare the Coating

In a separate large bowl, add the all-purpose flour and season with a pinch of salt and pepper. Mix well.

Heat the Oil

In a large, deep skillet or frying pan, heat the vegetable oil over medium-high heat until it reaches 350°F (175°C).

Coat the Chicken

Remove the chicken pieces from the buttermilk marinade, allowing excess to drip off. Dredge each piece in the flour mixture, pressing lightly to adhere the flour to the chicken.

Fry the Chicken

Carefully place the coated chicken pieces in the hot oil. Fry in batches, ensuring not to overcrowd the pan. Cook for about 12-15 minutes, turning occasionally, until golden brown and cooked through.

Drain and Serve

Once cooked, transfer the chicken to a plate lined with paper towels to drain excess oil. Let cool slightly before serving.