Marinate the chicken in buttermilk for at least 30 minutes, or up to overnight.
In a bowl, mix flour, paprika, garlic powder, onion powder, salt, and pepper.
Heat oil in a deep skillet or fryer over medium heat.
Remove chicken from buttermilk, allowing excess to drip off.
Dredge each piece in the flour mixture, ensuring it's well-coated.
Carefully place the chicken in the hot oil, skin-side down.
Fry for about 10 minutes on one side until golden brown.
Flip chicken and cook for another 10 minutes or until fully cooked.
Use a meat thermometer to ensure an internal temperature of 165°F (75°C).
Remove chicken and drain on paper towels to absorb excess oil.