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 well coated. Cover and refrigerate for at least 2 hours, or overnight for best results.

Prepare the Flour Mixture

In a separate bowl, mix the all-purpose flour with salt and pepper. This will be used to coat the marinated chicken.

Dredge the Chicken

Remove the chicken from the marinade, allowing excess buttermilk to drip off. Dredge each piece in the seasoned flour mixture, pressing lightly to ensure an even coating.

Heat the Oil

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

Fry the Chicken

Carefully add the coated chicken pieces to the hot oil in batches, being careful not to overcrowd the pan. Fry for 10-15 minutes, turning occasionally, until the chicken is golden brown and cooked through. The internal temperature should reach 165°F (75°C).

Drain and Serve

Once cooked, remove the chicken from the oil and place it on a wire rack or paper towels to drain excess oil. Serve hot.