Marinate the Chicken:

Season the chicken pieces with salt and pepper.
Place the chicken in a large bowl or resealable plastic bag and pour the buttermilk over it, ensuring all pieces are coated. Refrigerate for at least 4 hours, preferably overnight.

Prepare the Flour Mixture:

In a large bowl, combine the flour, paprika, garlic powder, onion powder, cayenne pepper, salt, and black pepper.

Dredge the Chicken:

Remove the chicken from the buttermilk, allowing excess to drip off.
Dredge each piece in the flour mixture, ensuring it's fully coated. Shake off any excess flour.

Fry the Chicken:

In a deep skillet or Dutch oven, heat about 2 inches of vegetable oil to 350°F (175°C).
Fry the chicken in batches, careful not to overcrowd the pan. Cook each piece for about 10-12 minutes per side, or until golden brown, crispy, and an internal temperature of 165°F (74°C) is reached.
Place the fried chicken on a wire rack set over a baking sheet to drain excess oil.

Serve:

Serve the fried chicken hot or at room temperature, with your favorite sides like mashed potatoes, coleslaw, or biscuits.