Gather ingredients: chicken pieces (thighs, drumsticks, wings, or breast), salt, black pepper, garlic powder, paprika, cayenne (optional), flour, cornstarch (optional), baking powder (optional), buttermilk (or milk + vinegar/lemon juice), eggs (optional), oil for frying
If needed, cut chicken into bite-size or fryer-sized pieces and pat dry
Season chicken with salt, black pepper, garlic powder, paprika, and cayenne
Marinate chicken in buttermilk (or milk + vinegar/lemon juice) for 2–12 hours in the refrigerator
In a bowl, whisk together flour, cornstarch (optional), baking powder (optional), and a portion of the seasoning (salt, pepper, paprika, garlic powder)
Drain chicken and let excess buttermilk drip off
Dredge chicken in flour mixture until well coated; press lightly to help coating adhere
If using an egg wash, dip marinated chicken in beaten egg before dredging in flour
Rest coated chicken 10–20 minutes to set the coating
Heat oil in a deep pot or skillet to 325–350°F (165–175°C)
Fry in batches to avoid crowding
Fry chicken until golden and cooked through: about 10–16 minutes depending on size and thickness
Check doneness with an instant-read thermometer: 165°F (74°C) in the thickest part
Remove chicken and drain on a wire rack or paper towels
Rest 5 minutes before serving