Start by rinsing your chicken pieces and patting them dry with paper towels. This step is important to ensure the breading sticks well. Place the chicken in a large bowl and pour the buttermilk over it. Let the chicken marinate for at least 30 minutes, but for the best results, marinate it for a few hours or even overnight in the fridge. This allows the buttermilk to tenderize the meat and infuse it with flavor.

In a separate bowl, mix the flour, garlic powder, onion powder, paprika, salt, and pepper. This seasoned flour will create that crispy coating everyone loves. Make sure the seasoning is evenly distributed throughout the flour for consistent flavor.

After marinating, take each piece of chicken and coat it in the seasoned flour mixture. Press down slightly to ensure the coating sticks well. Shake off any excess flour, then place the chicken on a clean plate or tray.

In a large skillet, heat enough vegetable oil to cover the bottom by about 2-3 inches. Heat the oil over medium-high heat until it reaches about 350°F (175°C). If you don’t have a thermometer, you can test the oil by dropping in a small piece of the breading—if it sizzles right away, the oil is ready.

Carefully place the coated chicken pieces into the hot oil, making sure not to overcrowd the pan. Fry the chicken in batches if needed. Cook each piece for about 10-12 minutes, turning occasionally, until the chicken is golden brown and crispy on the outside. Use a meat thermometer to ensure the internal temperature reaches 165°F (74°C).

Once cooked, transfer the fried chicken to a paper towel-lined plate to drain any excess oil. Let the chicken rest for a few minutes before serving, which allows the juices to settle inside.