In a large bowl, combine buttermilk, soy sauce, garlic powder, onion powder, allspice, paprika, cayenne pepper, salt, and black pepper.

Add the chicken pieces to the marinade, ensuring they are well coated. Cover and refrigerate for at least 2 hours, or overnight for best results.

In another bowl, add the all-purpose flour, salt, and pepper.

In a deep frying pan or Dutch oven, heat oil over medium-high heat until it reaches 350°F (175°C).

Remove the marinated chicken from the refrigerator and let excess marinade drip off. Dredge each piece in the flour mixture, pressing gently to adhere.

Carefully add the chicken pieces to the hot oil, cooking in batches if necessary. Fry each piece for about 12-15 minutes, turning occasionally until golden brown and cooked through.

Once cooked, transfer the chicken to a plate lined with paper towels.

Serve the chicken hot with your favorite sides.