In a large bowl, mix buttermilk, paprika, garlic powder, onion powder, and cayenne pepper. Add chicken pieces, ensuring they’re fully submerged, and marinate in the refrigerator for at least 4 hours or overnight.
In another bowl, mix flour, baking powder, salt, and black pepper.
Remove chicken from the buttermilk marinade, letting excess drip off. Coat each piece in the seasoned flour, pressing firmly to adhere.
In a deep skillet or Dutch oven, heat vegetable oil to 350°F (175°C).
Fry the chicken in batches, turning occasionally, for about 12-15 minutes, or until golden brown and internal temperature reaches 165°F (74°C).
Transfer fried chicken to a paper towel-lined plate to drain excess oil. Allow to rest for a few minutes before serving.
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