Start by making the marinade. In a large bowl, whisk together buttermilk, salt, and pepper. I recommend using a stainless steel bowl to keep the ingredients cold. Make sure to whisk the buttermilk well so that the seasonings are mixed evenly. As you whisk, you’ll see the mixture thicken, and the flavors become stronger.

Next, add the chicken to the marinade, ensuring each piece is fully coated. Use tongs to place the chicken in the marinade, being careful not to stick. Make sure the chicken is completely submerged; this will help the flavor soak in. As the chicken marinates, you’ll notice it getting more tender and flavorful.

In a separate bowl, mix the flour, paprika, garlic powder, and onion powder. A fork works well for this, as it helps break up lumps and combine the ingredients. Ensure the coating is well mixed to spread the seasonings evenly. As you mix, you’ll notice the coating becoming aromatic.

After marinating, dredge the chicken in the coating, making sure each piece is fully covered. Again, use tongs to place the chicken in the coating to prevent sticking. The chicken must be completely coated, as this will help create a crispy crust. As the chicken sits in the coating, it will become more adherent.

To fry the chicken, heat vegetable oil in a large skillet over medium-high heat. Using a thermometer can help ensure the oil is at the right temperature for a crispy exterior. Make sure the oil is hot so the chicken cooks evenly. As the chicken fries, the outside will become crispy and golden, while the inside remains juicy.

Once the chicken is cooked, remove it from the oil and place it on a plate lined with paper towels to drain excess oil. Use tongs to transfer the chicken gently, preventing sticking. Ensure the chicken is well-drained to keep the exterior crispy. As it sits on the plate, the outside will continue to crisp up, and the inside will stay tender.