Marinate the Chicken:

• In a large bowl, mix buttermilk, salt, and black pepper.
• Add chicken pieces and coat well.
• Cover and refrigerate for at least 4 hours (or overnight for best results).

Prepare the Breading:

• In a large bowl, combine flour, salt, black pepper, paprika, garlic powder, onion powder, and cayenne pepper.
• Mix well to evenly distribute the seasoning.

Coat the Chicken:

• Remove chicken from buttermilk, letting excess drip off.
• Dredge each piece in the seasoned flour, pressing firmly to coat well.
• Place coated chicken on a wire rack and let sit for 10–15 minutes to help the breading stick.

Heat the Oil:

• In a large deep skillet or Dutch oven, heat oil to 350°F (175°C).
• Use a thermometer to maintain temperature.

Fry the Chicken:

• Carefully add chicken pieces to the hot oil in batches.
• Fry thighs for about 14–16 minutes and drumsticks for about 12–14 minutes, flipping occasionally.
• Chicken is done when the internal temperature reaches 175°F (80°C) for thighs and 170°F (77°C) for drumsticks.

Drain and Rest:

• Remove chicken from oil and place on a wire rack over a baking sheet.
• Let rest for 5 minutes before serving.