Cut chicken into even pieces
Pat chicken dry
Season chicken with salt, pepper, garlic powder, onion 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 cornstarch
Remove chicken from buttermilk
Dredge chicken in seasoned flour
Press flour onto chicken firmly
Dip chicken back into buttermilk
Dredge again in seasoned flour
Let coated chicken rest for 10 to 15 minutes
Heat oil to 350°F to 375°F
Fry chicken in batches
Avoid overcrowding the pan
Turn chicken occasionally
Cook until golden brown and internal temperature reaches 165°F
Drain on a wire rack
Serve hot