In a large mixing bowl, combine 4 pieces of chicken and 1 cup of buttermilk to tenderize and infuse flavor.

Cover the bowl and refrigerate for at least 30 minutes, or up to overnight for more flavor.

In another bowl, whisk together 1 cup of all-purpose flour, 1 teaspoon of garlic powder, 1 teaspoon of onion powder, 1 teaspoon of paprika, and salt and pepper to taste.

Heat about 2 inches of vegetable oil in a frying pan or deep fryer to 350°F (175°C), using a cooking thermometer to monitor the temperature.

Remove the chicken from the buttermilk, allowing excess to drip off, then dredge each piece in the seasoned flour mixture, pressing gently to coat.

Carefully place the coated chicken pieces into the hot oil in batches to avoid overcrowding.

Fry the chicken for 10–12 minutes per side, or until golden brown and an internal temperature of 165°F (75°C) is reached.

Transfer the fried chicken to a plate lined with paper towels to drain excess oil, and let rest for a few minutes before serving.