In a large mixing bowl, combine the buttermilk, paprika, garlic powder, onion powder, salt, black pepper, and cayenne pepper. Stir well to combine.

Add the chicken pieces to the bowl and toss to coat them in the buttermilk mixture. Cover the bowl with plastic wrap and refrigerate for at least 4 hours, or overnight for best results.

In a separate mixing bowl, combine the all-purpose flour, paprika, garlic powder, onion powder, salt, black pepper, and cayenne pepper. Stir well to combine.

Remove the marinated chicken pieces from the buttermilk mixture and allow any excess liquid to drip off. Coat each piece of chicken in the flour mixture, pressing the flour onto the chicken to ensure even coverage.

In a large skillet or deep fryer, heat vegetable oil to 350°F (175°C). Carefully place the coated chicken pieces into the hot oil and cook for about 8-10 minutes per side, or until the chicken is golden brown and crispy and the internal temperature reaches 165°F (74°C).

Once cooked, transfer the fried chicken to a paper towel-lined plate to drain off any excess oil. Serve hot and enjoy!