In a large bowl, combine the buttermilk with a teaspoon of salt and cayenne pepper. Add the chicken pieces, ensuring they are fully submerged. Cover and refrigerate for at least 2 hours, preferably overnight.

Prepare the Coating

In a large mixing bowl, whisk together the flour, paprika, garlic powder, onion powder, black pepper, and remaining salt. This will be the coating for the chicken.

Heat the Oil

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

Coat the Chicken

Remove the chicken from the buttermilk marinade, letting the excess drip off. Dredge each piece in the seasoned flour mixture, ensuring an even coating.

Fry the Chicken

Carefully place the coated chicken pieces in the hot oil, working in batches to avoid overcrowding. Fry for about 10-15 minutes, turning occasionally, until golden brown and cooked through. Use a meat thermometer to check for an internal temperature of 165°F (75°C).

Drain and Serve

Remove the fried chicken from the oil and place on a paper towel-lined plate to drain excess oil. Serve hot.