In a large bowl, pour the buttermilk over the chicken pieces. Ensure all chicken is coated. Cover and refrigerate for at least 2 hours, or overnight for best results.

Prepare the Coating

In a separate bowl, mix together the flour, salt, black pepper, paprika, garlic powder, and onion powder until well combined.

Coat the Chicken

Remove chicken from the buttermilk, allowing excess to drip off. Dredge each piece in the flour mixture, ensuring full coverage. Set aside on a wire rack.

Heat the Oil

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

Fry the Chicken

Carefully place chicken pieces into the hot oil, frying in batches if necessary. Fry until golden brown and cooked through, about 12-15 minutes. Use a meat thermometer to ensure the internal temperature reaches 165°F (75°C).

Drain

Remove chicken and place on a paper towel-lined plate to drain excess oil.

Sides

Prepare Mashed Potatoes

Peel and chop potatoes into chunks. Boil in salted water until tender, about 15-20 minutes. Drain and return to pot.

Mash Potatoes

Add butter and milk to the drained potatoes. Mash until smooth and creamy. Season with salt and pepper to taste.

Cook Green Beans

In a pot of boiling salted water, cook green beans for 4-5 minutes until tender but still crisp. Drain and season with salt and pepper.