Marinate chicken pieces in buttermilk for at least 2 hours (overnight is best).
Mix flour, paprika, garlic powder, onion powder, cayenne, salt, and pepper in a bowl.
Dredge chicken in seasoned flour until well coated.
Heat oil in a deep skillet to 350°F (175°C).
Fry chicken in batches, 12–15 minutes, until golden brown and cooked through (internal temp 165°F / 74°C).
Place on a rack or paper towels to drain excess oil.