Instructions

1. In a large bowl, add the chicken pieces and pour the buttermilk over them, ensuring each piece is well-coated. Cover the bowl with plastic wrap and refrigerate for at least 2 hours, or overnight for the best flavor and tenderness.
2. In a separate bowl, whisk together the flour, salt, black pepper, paprika, and garlic powder until well-combined.
3. In a large skillet or deep fryer, heat the vegetable oil to 350°F (175°C). Use enough oil to submerge the chicken pieces halfway.
4. Remove the chicken from the buttermilk, allowing any excess liquid to drip off. Dredge each piece in the flour mixture, ensuring all sides are evenly coated. Shake off any excess flour.
5. Carefully place the coated chicken pieces into the hot oil, a few at a time. Avoid overcrowding the pan to ensure even cooking. Fry for about 15-20 minutes, turning occasionally, until the chicken is golden brown and registers an internal temperature of 165°F (74°C).
6. Once cooked, transfer the fried chicken to a paper towel-lined plate to drain any excess oil.
7. Repeat the frying process with the remaining chicken pieces.
8. Serve the fried chicken hot, and enjoy with your favorite dipping sauces or sides!