Cut chicken into pieces and pat dry
Season chicken with salt, pepper, garlic powder, and paprika
Soak chicken in buttermilk for at least 1 hour or overnight
Mix flour with salt, pepper, paprika, garlic powder, onion powder, and a little cornstarch
Remove chicken from buttermilk and let excess drip off
Dredge chicken in the seasoned flour
Dip chicken back into buttermilk if desired
Dredge again in the flour for a thicker crust
Let coated chicken rest for 10 to 15 minutes
Heat oil in a deep pan or fryer to 350°F
Fry chicken in batches without overcrowding
Cook until golden brown and crispy, about 12 to 15 minutes for smaller pieces
Turn pieces occasionally for even cooking
Check that the internal temperature reaches 165°F
Drain chicken on a wire rack or paper towels
Serve hot