Marinate the Chicken: In a large bowl, combine buttermilk, garlic powder, onion powder, paprika, salt, and pepper. Submerge the chicken pieces in the marinade and refrigerate for at least 2 hours, or overnight for deeper flavor.
Prepare the Coating: In a separate bowl, mix flour, cornstarch, cayenne, salt, and pepper.
Heat the Oil: Pour oil into a large skillet or deep fryer to a depth of 2–3 inches. Heat to 350°F (175°C).
Coat the Chicken: Remove chicken from the marinade, letting excess drip off. Dredge each piece thoroughly in the flour mixture, pressing the coating to adhere.
Fry the Chicken: Fry in batches, turning occasionally, until golden brown and cooked through (internal temperature 165°F / 75°C), about 10–15 minutes depending on piece size.
Drain & Serve: Remove chicken and drain on paper towels. Serve hot with your favorite sides.
