In a large bowl, combine the buttermilk and southern spice blend. Add the chicken pieces, ensuring they are fully submerged in the marinade. 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, cayenne pepper, garlic powder, and onion powder until well combined.

Heat the Oil

In a large skillet or deep fryer, 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 any excess to drip off. Dredge each piece in the flour mixture, ensuring they are well coated.

Fry the Chicken

Carefully place the coated chicken pieces in the hot oil, frying in batches if necessary. Cook for about 12-15 minutes, or until the chicken is golden brown and cooked through (internal temperature should reach 165°F or 75°C).

Drain and Serve

Once cooked, remove the chicken from the oil and place on a paper towel-lined plate to drain excess oil. Serve hot.