Prepare the Chicken

Rinse the chicken pieces and pat them dry with paper towels.

Marinate the Chicken

In a large bowl, whisk together buttermilk and eggs. Add the chicken pieces, ensuring they are fully submerged. Cover and refrigerate for at least 1 hour, or overnight for deeper flavor.

Prepare the Flour Coating

In another large bowl, combine flour, paprika, garlic powder, onion powder, cayenne pepper, salt, and black pepper. Mix well.

Heat the Oil

Fill a deep frying pan or Dutch oven with enough oil to submerge the chicken, about 2-3 inches deep. Heat the oil to 350°F (175°C). Use a thermometer to ensure the temperature is accurate.

Coat the Chicken

Remove the chicken from the buttermilk marinade, letting the excess drip off. Dredge each piece in the flour mixture, pressing firmly to create a thick coating. Set the coated chicken on a plate or wire rack.

Fry the Chicken

Carefully place a few pieces of chicken in the hot oil, ensuring not to overcrowd the pan. Fry for 12-15 minutes, turning occasionally, until the chicken is golden brown and the internal temperature reaches 165°F (74°C).

Drain and Rest

Remove the chicken from the oil and place it on a wire rack over a baking sheet to drain. This keeps the chicken crispy.

Serve and Enjoy

Let the chicken rest for a few minutes before serving to lock in the juices.